Tomato-Braised Chicken Thighs With Olives & Capers Over Polenta
Recipe: #25592
February 07, 2017
Categories: Chicken, Tomato, Gluten-Free, Canned Tomatoes, Herbs, Bone-in Pieces, more
"Long title - big taste! Another great Real Simple recipe!"
Ingredients
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- 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.
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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 by Step Method
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
No special items needed.