Garlic Tomato Chicken with Creamy Polenta
This recipe is for all the chicken lovers out there who want to try something different. After all, nothing kicks things up a notch like roasted chicken thighs marinated in a white wine tomato sauce served on a fluffy bed of polenta.
Equipment
- Pan
Ingredients
- 3 tbsp olive oil
- 4 chicken thighs
- coarse salt & pepper
- 2 onions, diced
- 2 garlic cloves, minced
- 3 fl oz white wine
- 3 oz tomato sauce
- 14 fl oz chicken broth
- 3 tomatoes, chopped
- 1 tsp oregano
- 3 tbsp sliced green olives
- 1 lemon, chopped
- 2 tbsp capers
- 1 tbsp chopped basil
- arugula and parmesan for garnish
- 3 oz corn meal
- 20 fl oz chicken broth
- 2 tbsp butter
- 3 oz grated parmesan
- salt to taste
Instructions
- Heat the olive oil in a pan over medium heat and fry the chicken thighs, skin side down first. Season with coarse salt and pepper before turning them over and cooking the other side. Remove the cooked thighs from the pan and set aside.
- Cook the onions and garlic in the hot oil and pour in the white wine. For a particularly strong aroma, you can also briefly flambé the mixture.
- Add the tomato sauce, chicken broth, chopped tomatoes, and oregano and bring to a boil.
- Put the chicken thighs back in the pan and let simmer for 15 to 20 minutes. Then add the olives, lemon pieces, capers, and basil and mix well.
- Meanwhile, boil the chicken broth for the polenta, gradually stir in the corn meal, and season with salt. Let the polenta simmer for about 20 minutes, stirring regularly. Finally, stir in the butter and parmesan. Serve the chicken thighs with the polenta and garnish with fresh arugula and parmesan cheese.
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Notes
The polenta and the chicken thighs really complement each other perfectly, and oh, what an amazing aroma!