Recipe by Abiner Smoothie
An everyday, one dish meal. You can make the polenta more flavorful by using chicken broth and grated parmesan (about 1/3 cup) instead of water.
Top Review by IngridH
This had really great flavor! I cut the recipe in half, and still got plenty for two dinners, with leftovers for lunch (we only tend to eat one piece of chicken at a meal). I used chicken broth in the polenta, and finished it with parmesan cheese. I didn't have any zucchini, so I substituted orange bell pepper and large chucks of onion, which we thought were great. Next time I think I'll add artichoke hearts as well. Our only complaint about this recipe was that the sauce ended up being too liquidy. The tomatoes basically disintegrated, leaving a lot of flavor, but no substance, and we would have liked this a bit more chunky. Overall, very good, and I'll definitely make again. Thanks for posting!
- 1 tablespoon olive oil
- 8 chicken thighs
- coarse salt
- ground pepper
- 2 garlic cloves, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 tablespoon chopped oregano leaves, fresh
- 1⁄2 cup dry white wine
- 3⁄4 cup low sodium chicken broth
- 3 small zucchini, quartered and cut into 1/2 inch pieces
- 2 teaspoons fresh lemon juice
- 3⁄4 cup yellow cornmeal
- 2 tablespoons unsalted butter
Directions See How It's Made
- Use a Dutch oven to heat oil.
- Season the chicken with the salt and pepper.
- Brown chicken on all sides in batches (about 8 minutes per batch).
- Drain the fat, but reserve 1 tablespoon and return the pot to heat.
- Cook garlic, tomatoes and oregano about 30 seconds.
- Add wine and scrape up the browned bits for 1 minute.
- Add broth and chicken to the pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
- Add the zucchini and season again with salt and pepper.
- Cover and simmer for an additional 15 minutes before stirring in lemon juice.
- Meanwhile, combine 4 1/2 cups of water, 1 1/2 tsp salt and 1/4 tsp pepper in a large saucepan and bring to a boil. Slowly whisk in cornmeal. Reduce heat to medium-low and cook, whisking frequently for 20-25 minutes. Whisk in butter.