Do you want to whip up something special that's also really easy? Then this is a dish for you! It's just chicken thighs cooked and simmered with mushrooms, grape tomatoes, garlic, and red wine that is served over polenta.
I originally wanted to make creamy polenta, but decided to cut it in circles and fry it instead. Both versions would be wonderful. If you've never had polenta then you must give it a try!
In short polenta is basically a cornmeal porridge common throughout Italy. People add various toppings such as mushrooms and tomatoes. Lamb shanks or braised beef short-ribs would be excellent with it. I don't like to fuss around too much when I make polenta so I will just provide a pretty basic and standard recipe. I usually do 4 cups of water to 1 cup of finely ground cornmeal.
Just a heads up if you're not frying or grilling the polenta you'll want to serve it pretty much right away as it will thicken.
Serves: 2-4
Prep Time: 15-20 Min.
Polenta:
I originally wanted to make creamy polenta, but decided to cut it in circles and fry it instead. Both versions would be wonderful. If you've never had polenta then you must give it a try!
In short polenta is basically a cornmeal porridge common throughout Italy. People add various toppings such as mushrooms and tomatoes. Lamb shanks or braised beef short-ribs would be excellent with it. I don't like to fuss around too much when I make polenta so I will just provide a pretty basic and standard recipe. I usually do 4 cups of water to 1 cup of finely ground cornmeal.
Just a heads up if you're not frying or grilling the polenta you'll want to serve it pretty much right away as it will thicken.
Serves: 2-4
Prep Time: 15-20 Min.
Polenta:
- 4 cups water
- 1 cup finely ground cornmeal
- unsalted butter
- a couple big pinches of salt
- Bring water to a boil in heavy saucepan. Add a big pinch of salt and a small pad of butter to water. Make a small whirlpool using a whisk or wooden spoon then add cornmeal slowly while stirring.
- Turn heat to low making sure to stir every so often for the next 35-45 minutes. Salt to your taste.
- If you'd like to fry polenta then add to a shallow baking dish or tray, smooth it out with a spatula, and let it cool before storing in fridge to firm up. After 2-3 hours it should be firm enough to cut. Fry in a little olive oil on medium heat until golden brown on both sides (about 2-3 minutes).
Chicken:
- 4 chicken thighs
- 8-10 oz of mushrooms (I used organic crimini mushrooms)
- 4-6 oz of grape tomatoes
- 3-5 cloves of garlic
- 5-8 sprigs of fresh thyme
- One cup of full-bodied red wine (cabernet sauvignon works well)
- Olive oil
- Good quality parmesan cheese
- Bring chicken thighs to room temperature by taking them out of fridge 15-30 min before cooking them. Start prepping your veggies by cutting them however size you like.
- Season chicken thighs on both sides while bringing a saute pan or other heavy duty pan to medium-high heat. Once hot add enough olive oil to coat bottom of pan. Add the chicken thighs to pan and let it get golden brown (about 3-4 min each side).
- Once chicken thighs have some color on both sides take them out and set aside. Add your mushrooms and tomatoes to pan along with a couple big pinches of kosher salt. Stir for about 5 min then turn heat down a little to medium or medium-low. Add garlic and thyme sprigs and stir for 30 seconds. Add chicken thighs back to pan, pour in your wine and cover pan for 35-40 min. Make sure to turn heat down to low so we simmer and not boil. This dish needs to be cooked low and slow.
- After the allotted time serve over the polenta with a grating of amazing parmesan cheese and enjoy!
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