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

Units Scale

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

Cook Mode Prevent your screen from going dark

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