Braised Mediterranean Chicken with Polenta

Delight your senses with this Braised Mediterranean Chicken with Polenta, a hearty, flavor-packed dish that brings the bold tastes of the Mediterranean straight to your table. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce made with juicy diced tomatoes, briny kalamata olives, tangy capers, and fragrant herbs like oregano and thyme. Paired with a creamy, Parmesan-laced polenta, this recipe strikes the perfect balance between rustic comfort and elegant dining. Ideal for weeknight dinners or special occasions, this one-pot wonder not only satisfies but also impresses with its vibrant colors and Mediterranean flair. Serve it steaming hot, topped with a sprinkle of fresh parsley, and watch it become a household favorite. Perfect keywords include braised chicken, polenta recipe, Mediterranean flavors, and one-pot dinner!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 1 14-ounce can canned diced tomatoes
• 2 cups chicken stock
• 0.5 cup kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cornmeal (polenta)
• 4 cups water or chicken stock (for polenta)
• 2 tablespoons butter
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Pat the chicken thighs dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion and bell pepper for 5-7 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the canned diced tomatoes, chicken stock, kalamata olives, capers, oregano, thyme, and the remaining salt and black pepper. Bring the mixture to a simmer.

Step 5

Return the chicken thighs to the skillet, skin-side up. Cover and reduce the heat to low. Simmer for 35-40 minutes, or until the chicken is tender and cooked through.

Step 6

While the chicken is braising, prepare the polenta. In a medium saucepan, bring the water or chicken stock to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.

Step 7

Reduce the heat to low and cook the polenta, stirring frequently, for about 25-30 minutes, or until thick and creamy.

Step 8

Stir in the butter and Parmesan cheese into the polenta, and adjust the seasoning with salt and black pepper to taste. Keep warm until ready to serve.

Step 9

Once the chicken is done, taste the sauce and adjust the seasoning if necessary. Garnish the chicken with fresh parsley.

Step 10

To serve, spoon a generous portion of polenta onto each plate and top with the braised chicken and sauce. Enjoy!

Nutrition Facts

Serving size	(3728.3g)

Amount per serving	% Daily Value*
Calories	4071.5

Total Fat 241.7g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 885.3mg	0%
Sodium 4466.7mg	0%
Total Carbohydrate 241.4g	0%
Dietary Fiber 27.9g	0%
Total Sugars 27.8g
Protein 231.1g	0%

Vitamin D 4.5IU	0%
Calcium 903.7mg	0%
Iron 23.2mg	0%
Potassium 3899.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 22.7%

Carbs: 23.8%