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Tomato-Braised Chicken Thighs With Olives & Capers Over Polenta

Here's how you make Tomato-Braised Chicken Thighs With Olives & Capers Over Polenta
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  • Servings: 4
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 cup polenta
  • 2 teaspoons olive oil
  • 1 3/4 pounds bone-in skin-on chicken thighs (8 thighs)
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs fresh thyme (plus leaves for serving)
  • 1 can (28 ounce) whole tomatoes (peeled)
  • 1/3 cup pitted olives (oiled-cured)
  • 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.
  • 1 tablespoon capers
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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