Golden, crispy-skinned chicken thighs are gently braised with sweet fennel, fragrant garlic, and bursting cherry tomatoes in a lemon-kissed broth. Served over a bed of buttery, Parmesan-laced polenta, this rustic dish offers deep flavor and comforting texture—perfect for an elevated weeknight meal or a relaxed dinner party.
Why You’ll Love This Recipe
This braised chicken recipe brings together bold yet balanced flavors in one satisfying dish. The seared chicken develops rich flavor and texture, while slow braising in broth and aromatics ensures tender, juicy meat. Creamy polenta acts as a luscious base that absorbs the savory juices. The sweetness of fennel and tomatoes contrasts beautifully with the umami richness, and the entire dish comes together in one pan plus a saucepan, making it simple and elegant.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs
- Salt and pepper
- Olive oil
- Fennel bulb, thinly sliced (plus fronds for garnish)
- Yellow onion, sliced
- Cherry tomatoes
- Garlic, minced
- Red pepper flakes
- Chicken broth
- Fresh lemon juice
For the Polenta:
- Cornmeal (medium grind)
- Water or broth
- Salt
- Butter
- Grated Parmesan cheese
Directions
- Season the chicken thighs generously with salt and pepper.
- Heat olive oil in a deep skillet over medium-high heat. Add chicken skin-side down and sear until golden, about 5–6 minutes. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
- In the same pan, add sliced fennel and onion. Sauté for about 5 minutes until softened.
- Stir in the minced garlic, red pepper flakes, and cherry tomatoes. Cook until tomatoes begin to blister and release juices.
- Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits.
- Return chicken thighs to the pan, skin-side up. Reduce heat to low, cover, and simmer gently for 30–35 minutes, or until the chicken is tender and fully cooked.
- While the chicken braises, bring 4 cups of water or broth to a boil in a saucepan.
- Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring constantly, for 15–20 minutes until the polenta is thick and creamy.
- Stir in butter and Parmesan. Season with salt to taste.
- Spoon polenta into shallow bowls. Top with braised chicken, vegetables, and a ladle of the flavorful broth. Garnish with fennel fronds and a touch of sea salt.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
- Boneless Chicken: Use boneless thighs or breasts for a lighter version; reduce cooking time accordingly.
- Creamier Polenta: Add a splash of cream or extra cheese for a richer texture.
- Wine Braise: Replace part of the broth with dry white wine for added complexity.
- Spicy Kick: Increase red pepper flakes or add a pinch of smoked paprika.
- Seasonal Veggies: Add sliced zucchini, bell peppers, or spinach for extra color and nutrients.
storage/reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the polenta and maintain moisture in the chicken. The dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
FAQs
Can I make this dish ahead of time?
Yes, both the braised chicken and polenta can be made a day in advance. Reheat gently before serving.
What can I use instead of fennel?
Leeks or celery offer a milder flavor if fennel is unavailable or not preferred.
Is instant polenta acceptable?
Yes, though it cooks faster and has a softer texture. Follow the package instructions for best results.
Can I bake the chicken instead of braising?
Braising is preferred for this dish, but you can bake the chicken with the same ingredients in a covered Dutch oven at 350°F (175°C) for 45 minutes.
What wine pairs well with this meal?
A crisp white like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully.
How do I prevent polenta from clumping?
Whisk constantly while gradually adding the cornmeal to boiling water to ensure a smooth consistency.
Can I substitute chicken with another protein?
Yes, turkey thighs or bone-in pork chops can be used with similar results.
Is this dish gluten-free?
Yes, as long as your broth and Parmesan are certified gluten-free, the recipe is naturally gluten-free.
Can I make this dairy-free?
Omit the cheese and butter, and replace with olive oil or a dairy-free alternative for a dairy-free version.
What can I serve alongside this meal?
A simple green salad or sautéed greens makes a fresh and balanced accompaniment.
Conclusion
Braised chicken thighs with fennel and cherry tomatoes over creamy polenta is a soul-warming meal that combines rustic charm with elegant presentation. Its layered flavors and comforting texture make it an ideal dish for both casual family dinners and special occasions. With minimal ingredients and simple technique, this recipe is sure to become a cherished favorite.
Print
Braised Chicken Thighs with Fennel & Cherry Tomatoes over Creamy Polenta
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Halal
Description
Golden pan-seared chicken thighs slowly braised with sweet fennel and blistered cherry tomatoes, served over silky, creamy polenta in a rich, herb-scented broth — rustic, comforting, and full of flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 bulb fennel, thinly sliced (plus fronds for garnish)
- 1 small yellow onion, sliced
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 tablespoon fresh lemon juice
- For the Polenta:
- 1 cup cornmeal (medium grind)
- 4 cups water or broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
Instructions
- Season chicken thighs with salt and pepper.
- In a deep skillet, heat olive oil over medium-high heat. Sear chicken skin-side down until golden, about 5-6 minutes. Flip and cook 3 more minutes. Remove and set aside.
- In the same pan, add fennel and onion, sautéing until softened, about 5 minutes. Add garlic, red pepper flakes, and cherry tomatoes. Cook until tomatoes begin to blister.
- Deglaze the pan with chicken broth and lemon juice, scraping up browned bits.
- Return chicken thighs to pan, skin-side up. Reduce heat to low, cover, and simmer for 30–35 minutes until chicken is tender.
- Meanwhile, in a saucepan, bring water or broth to a boil. Slowly whisk in cornmeal, reduce heat to low, and stir continuously for 15–20 minutes until thickened.
- Stir in butter and Parmesan cheese. Season to taste.
- To serve, spoon creamy polenta into shallow bowls, top with chicken, vegetables, and broth. Garnish with fennel fronds and a pinch of sea salt.
Notes
- Use a mix of yellow and red cherry tomatoes for color contrast.
- Bone-in thighs add more flavor, but boneless can be used for quicker cooking.
- Polenta can be made ahead and reheated with a splash of broth or water.
Nutrition
- Serving Size: 1 plated serving
- Calories: 490
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
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