Chicken with Tomatoes Olives Over Polenta

Savor the vibrant Mediterranean flavors of Chicken with Tomatoes Olives Over Polenta, a comforting yet elegant dish perfect for weeknight dinners or intimate gatherings. Tender, juicy chicken thighs are simmered in a robust tomato-olive sauce infused with garlic, onions, and a hint of oregano, with optional white wine adding a delightful depth of flavor. This hearty entrée is served over a bed of rich, creamy polenta, made luxurious with butter and Parmesan cheese for a perfectly smooth texture. Garnished with fresh parsley, this recipe balances the savory richness of the chicken and polenta with the briny tang of Kalamata olives, creating a dish that's as beautiful as it is delicious. Simple to prepare and packed with bold flavors, it's a must-try meal that will bring a taste of the Mediterranean to your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 14.5 ounces canned diced tomatoes (with juices)
• 0.5 cup kalamata olives, pitted and halved
• 0.5 cup dry white wine (optional)
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 0.25 teaspoon crushed red pepper flakes (optional)
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 cup cornmeal (for polenta)
• 4 cups water
• 2 tablespoons unsalted butter
• 0.5 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for 3-4 minutes per side. Remove the chicken and set aside.

Step 2

In the same skillet, add another tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3

Stir in the diced tomatoes (with their juices), kalamata olives, white wine (if using), chicken broth, dried oregano, and red pepper flakes if desired. Bring the mixture to a simmer.

Step 4

Return the chicken thighs to the skillet, nestling them into the tomato-olive sauce. Cover the skillet and simmer over low heat for 20-25 minutes, or until the chicken is cooked through and tender.

Step 5

While the chicken cooks, prepare the polenta. In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, reducing the heat to low. Continue whisking for 2-3 minutes to avoid lumps.

Step 6

Cook the polenta over low heat, stirring frequently with a wooden spoon, for 15-20 minutes or until thickened and creamy. Stir in the butter and grated Parmesan cheese, then season with a pinch of salt and pepper.

Step 7

To serve, spoon the creamy polenta onto plates or bowls. Top with the chicken and the tomato-olive sauce. Garnish with chopped fresh parsley and additional Parmesan if desired.

Nutrition Facts

Serving size	(2748.6g)

Amount per serving	% Daily Value*
Calories	3009.5

Total Fat 169.1g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 952.5mg	0%
Sodium 5110.3mg	0%
Total Carbohydrate 140.1g	0%
Dietary Fiber 16.4g	0%
Total Sugars 20.0g
Protein 210.2g	0%

Vitamin D 47.6IU	0%
Calcium 820.7mg	0%
Iron 14.5mg	0%
Potassium 3075.0mg	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: 52.1%

Protein: 28.8%

Carbs: 19.2%