Braised Mediterranean Chicken with Polenta

By khojnicki

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs
• Coarse salt and pepper
• 2 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved if large
• 1 tbsp chopped fresh oregano leaves
• 1/2 c white wine
• 3/4 c low sodium chicken broth
• 3 small zucchini, quartered and cut into 1/2" pieces
• 2 tsp fresh lemon juice
• 3/4 c yellow cornmeal
• 2 tbsp unsalted butter

Details

Servings 4
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

In a large Dutch oven or heavy pot, heat oil over medium high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned on all sides, 6-8 mins. Transfer to a plate. Pour off all but 1 tbsp fat return pot to heat.

Add garlic, tomatoes and oregano; cook until fragrant, about 30 seconds. Add wine and cook, scraping up browned buts, until almost evaporated, about 1 min. Add broth and return chicken, skin side up, to pot. Bring to a boil; reduce to a simmer, cover and cook 15 mins. Add zucchini; season with salt and pepper. Cover; simmer until chicken is cooked through, 10-15 mins. Stir in lemon juice.

Meanwhile, in a large saucepan, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper and bring to a boil. Whisking constantly, slowly add cornmeal. reduce heat to medium low and cook, whisking frequently, until polenta has thickened, 20-25 mins. Whisk in butter. Serve chicken and vegetables over polenta.