Chicken thighs in tomato sauce with fresh herbs and cheese polenta

Gluten Free, Soy Free

2 Servings, 570 Calories/Serving

Pan-fried chicken thighs are served alongside an earthy tomato sauce made with fresh thyme, oregano and parsley, while a cheesy polenta is plated alongside to soak up all the flavors.

Ingredients

  • ½ cup polenta
  • ¼ cup grated parmesan cheese
  • 10-ounce boneless skinless chicken thighs
  • 2 tablespoons all-purpose flour
  • 2 shallots
  • 1 yellow bell pepper
  • 2 cloves garlic
  • 3 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 2 sprigs parsley
  • 14-ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 cup chicken stock

Instructions

1

Cook polenta, season chicken:

In a medium pot over high heat, bring 2 cups water to a boil with 1 tablespoon butter and 1 teaspoon salt. Slowly whisk polenta into the boiling water, reduce heat to low and simmer, stirring occasionally, until all the water has absorbed and the polenta is soft, 30 to 35 minutes. If polenta seems a little too dry, add a little water. Then stir in 1 tablespoon butter and cheese and keep warm. Prep chicken while that cooks.

2

Pan-fry chicken:

Heat pan over medium-high heat with ½ cup olive oil. Season chicken with salt and pepper on both sides and place skin-side down on a paper towel to dry. Season flour with salt and pepper and dredge chicken in flour. When oil is hot, place chicken skin side down in the pan and cook, untouched, for 5 to 6 minutes, until skin is brown and crisp. Flip chicken and cook 2 minutes more on second side. Remove chicken from the pan and set aside.
While the chicken cooks:
* Peel and thinly slice shallots lengthwise.
* Stem and de-seed pepper and dice into 1-inch squares.
* Peel and smash garlic with side of a knife.
* Pull thyme and oregano leaves from woody stems and roughly chop leaves. Roughly chop parsley.
* Drain tomatoes.

3

Make tomato sauce:

Drain all but 2 tablespoons of oil from the pan. Return the pan to stove top, reduce heat slightly and add shallots and a pinch of salt. Cook until shallots are slightly softened, about 1 minute. Add peppers, garlic and red pepper flakes and cook until pepper softens, about 2 minutes. Add tomato paste and cook, stirring, for 1 minute. Add ¼ cup white wine, if using, then drained tomatoes and herbs and stir well to combine. Turn heat to high, add chicken stock and chicken thighs and bring to a boil. Reduce heat to very low, cover, and let gently simmer for about 20 to 25 minutes, or until the chicken is tender.

4

Finish, serve:

When chicken is tender, remove cover, add chopped parsley and season to taste with salt and pepper. Divide the polenta evenly between two bowls and top with chicken and sauce.

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