Look no further for the perfect polenta dish! This bold yet comforting meal for four combines creamy Parmesan polenta with red wine-braised chicken cooked with chopped veggies, thyme and rosemary. It will fill your kitchen with herbaceous and mouthwatering fragrances in no time.
We suggest serving it with a Pennsylvania rosé of Chambourcin. Its bright crispness and medium body strike a lovely balance with this hearty meal.
Braised Chicken and Polenta
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 75 min | 90 min |
For chicken
Ingredients
- FOR CHICKEN:
- 1 tablespoon extra-virgin olive oil
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 small fennel bulb, trimmed and sliced
- 1 tablespoon tomato paste
- 1 cup Pennsylvania Pinot Noir, or other dry red wine
- 1 cup low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- FOR POLENTA:
- 4 cups water or low-sodium chicken broth
- 1 cup polenta (coarse cornmeal)
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- Pennsylvania Rosé of Chambourcin, for pairing
Method
- For chicken: Preheat the oven to 350°F. Season chicken thighs with salt and pepper.
- Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken skin-side-down, and sear until golden-brown, about 5-6 minutes. Flip and brown on other side for 3-4 minutes. Remove and set aside.
- To the same pot, add onion, garlic, carrots and fennel, and cook until slightly softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
- Pour in wine, scraping up any browned bits from bottom of pan. Simmer for 2-3 minutes. Add broth, thyme and rosemary.
- Return chicken to pot, skin-side-up. Cover and transfer to oven. Cook until chicken is tender, about 45-55 minutes.
- For polenta: Meanwhile, heat water or broth in a medium saucepan and bring to a simmer over medium heat. Slowly whisk in polenta, and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes. Remove from heat and stir in butter, Parmesan, salt and pepper.
- Spoon a generous portion of creamy polenta into each serving bowl. Top with braised chicken, carrots, and fennel. Top with a spoonful of braising liquid and garnish with parsley. Serve with Rosé of Chambourcin.
- Recipes and videos: Dish Works
