Tomato-Braised Chicken Thighs With Olives and Capers Over Polenta

By kelsa94

Ingredients

• 1 cup polenta
• 2 teapoons olive oil
• 8 bone-in, skin-on chicken thighs (about 1 3/4 pounds total)
• Kosher salt and black pepper
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 sprigs fresh thyme, plus leaves for serving
• 1 28-ounce can whole peeled tomatoes
• 1/3 cup pitted oiled-cured olives
• 1 tablespoon capers

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from realsimple.com

Preparation

Step 1

Cook the polenta according to the package directions.

Meanwhile, heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate (the chicken will not be cooked all the way through); reserve the pot.

Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, 12 to 14 minutes. Discard the thyme sprigs.

Serve the chicken and sauce over the polenta, topped with the thyme leaves