Description
Tender chicken thighs simmered in a rich mushroom sauce, served over creamy parmesan polenta. A comforting and flavorful weeknight meal.
Ingredients
Units
Scale
- 2 lbs (907 g) bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 0.25 cups (30 g) all-purpose flour
- 1 tbsp butter
- 1 medium onion, finely chopped
- 16 oz (454 g) mushrooms (cremini, portobello, or mixed), thinly sliced
- 3-4 sprigs fresh thyme
- 0.5 cups (120 ml) dry white wine
- 0.5 cups (120 ml) chicken stock
- 2 cups (480 ml) chicken stock
- 1 cups (240 ml) water
- 1 cups (240 ml) milk
- 2 tbsp butter
- 1 cups (160 g) coarse yellow cornmeal
- 0.25 cups (25 g) grated parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Season chicken thighs generously with salt and pepper. Place flour in a shallow dish, coat each chicken thigh evenly, and shake off excess flour. Set aside.
- Preheat a large cast iron skillet over high heat, melt butter. Place chicken thighs skin-side down, cooking for about 5 minutes until golden brown and crispy. Flip and brown the other side for another 5 minutes. Remove chicken thighs from skillet and set aside.
- In the same skillet, add finely chopped onion and sliced mushrooms. Season lightly with salt and pepper. Sauté mushrooms and onions until mushrooms release their moisture and liquid evaporates, approximately 10 minutes. Pour in white wine and chicken stock, stirring well to combine and scraping browned bits from the bottom of the pan.
- Return chicken thighs to the skillet, nestling into mushroom sauce. Add fresh thyme sprigs. Reduce heat to medium-low. Simmer uncovered until chicken is fully cooked (165°F / 74°C internal) and sauce has reduced and thickened, about 20-25 minutes.
- In a medium saucepan, bring chicken stock, water, and milk to a gentle simmer. Season with salt and pepper. Gradually whisk in cornmeal to prevent lumps. Reduce heat to low. Stir regularly until polenta becomes creamy and thick, about 20 minutes. If polenta becomes too thick, thin slightly with extra milk or water. Stir in butter and grated parmesan until melted and smooth. Adjust seasoning to taste.
- Remove thyme sprigs from the skillet. Spoon polenta into bowls, top with mushroom sauce and chicken thighs. Serve warm.
Notes
- For richer flavor, use a combination of cremini and shiitake mushrooms.
- To prevent sticking, use a heavy-bottomed pot for making the polenta.
- Leftovers can be stored separately (chicken & polenta) in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150