Tomato-Braised Chicken Thighs With Olives & Capers Over Polenta
February 07, 2017
"Long title - big taste! Another great Real Simple recipe!"
- 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.
- 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
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.
Transfer the chicken to a plate (the chicken will not be cooked all the way through); reserve the pot.
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.
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.
Meantime, prepare the polenta according to package directions. You want it creamy, not hard.
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.