Rustic Chicken with Mushrooms Gruyre Polenta
Experience comfort food elevated to a gourmet level with this Rustic Chicken with Mushrooms and Gruyère Polenta. Succulent, pan-seared chicken thighs are simmered in a creamy mushroom and white wine sauce, infused with fragrant shallots, garlic, and fresh thyme. Paired with velvety Gruyère polenta, made irresistibly rich with whole milk and melted cheese, this dish is a wholesome blend of rustic charm and refined flavor. Perfect for a cozy dinner or to impress guests, this recipe combines creamy textures, earthy undertones, and golden-crisp chicken for a truly indulgent meal. Elegant yet hearty, it’s the perfect answer to any craving for a comforting, restaurant-quality dish at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skin-on chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly cracked
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 1 medium Shallot, finely diced
- 3 cloves Garlic, minced
- 0.5 cup Dry white wine
- 1.5 cups Chicken stock
- 0.25 cup Heavy cream
- 1 cup Polenta (cornmeal)
- 2 cups Whole milk
- 2 cups Water
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Parsley, for garnish
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-6 minutes. Flip the chicken and cook for another 3-4 minutes. Remove and set aside.
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the sliced cremini mushrooms and cook until browned, about 5 minutes.
Stir in the diced shallot and minced garlic, cooking for 1-2 minutes until fragrant.
Deglaze the skillet with 1/2 cup of dry white wine, scraping the browned bits from the bottom. Let it simmer until reduced by half, about 2 minutes.
Pour in 1.5 cups of chicken stock and return the chicken thighs to the skillet. Reduce the heat to low, cover, and let simmer for 15 minutes.
Uncover the skillet and stir in 1/4 cup of heavy cream and 1 teaspoon of fresh thyme. Simmer for another 5 minutes to thicken the sauce.
Meanwhile, in a medium saucepan, bring 2 cups of water, 2 cups of whole milk, and 1/2 teaspoon of salt to a gentle boil.
Slowly whisk in 1 cup of polenta, reduce the heat to low, and stir continuously for 5 minutes, until creamy and thickened. Remove from heat and stir in 1 cup of shredded Gruyère cheese until melted and smooth.
To serve, spoon the Gruyère polenta onto a plate and top with the chicken thighs and mushroom sauce. Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 34.6 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1858 mg | 143% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
