Tomato-Braised Chicken Thighs With Olives & Capers Over Polenta

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Long title - big taste! Another great Real Simple recipe!"

Original recipe yields 4 servings
OK
  • NOTE: olives with pits are more flavorful. To easily pit the olives, smash the olive on a cutting board with the flat side of a chef’s knife.

Nutritional

  • Serving Size: 1 (455.9 g)
  • Calories 529.9
  • Total Fat - 35.9 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 194.5 mg
  • Sodium - 224.8 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 5.8 g
  • Sugars - 8.1 g
  • Protein - 35 g
  • Calcium - 57.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 32 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes.

Step 2

Transfer the chicken to a plate (the chicken will not be cooked all the way through); reserve the pot.

Step 3

Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes.

Step 4

Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, about 12 to 14 minutes.

Step 5

Meantime, prepare the polenta according to package directions. You want it creamy, not hard.

Step 6

When the chicken is done, discard the thyme sprigs. Serve the chicken and sauce over the polenta, topped with the thyme leaves

Tips & Variations


No special items needed.

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