Braised Chicken Thighs with Mushrooms and Creamy Polenta
- 2pounds (about 4 large or 8 small) chicken thighs, bone in and skin on
- salt and pepper
- 1/4cup flour
- 1tablespoon butter
- 1medium onion, finely chopped
- 1pound (16 oz) mushrooms, thinly sliced (I used a mix of cremini and portobello.)
- 3 or 4 sprigs fresh thyme
- 1/2cup white wine
- 1/2cup chicken stock
- Creamy Polenta:
- 2cups chicken stock
- 1cup water
- 1cup milk
- 2tablespoons butter
- 1cup coarse yellow cornmeal
- 1/4cup grated Parmesan cheese
- Generously season chicken thighs with salt and pepper. Coat each piece with flour in a small dish and set aside.
- Preheat a large cast iron skillet over high heat, melt the butter and add the chicken pieces, skin side down. Brown each piece for 5 minutes on each side and remove to a plate to rest. Add onions and mushrooms to pan and season with salt and pepper. Sauté until the mushrooms give off their liquid, and continue to cook over high heat until liquid is almost completely reduced, about 10 minutes.
- Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, and add the thyme sprigs. Reduce heat to just shy of medium and let simmer until liquid is reduced and chicken is cooked through, about 20 or 25 minutes.
- Meanwhile, make the creamy polenta. Heat the stock, water, & milk to a low simmer in a medium saucepan. Generously season with salt and pepper. Gradually whisk in the cornmeal making sure there are no lumps. Stir regularly until the polenta is very thick and creamy, about 20 minutes. Remove from heat and stir in grated cheese. Taste and adjust seasoning if necessary.
- Once chicken is cooked through, remove thyme sprigs. Spoon polenta into a bowl and top with mushroom mixture and some reduced liquid. Top with a piece (or two if small) of chicken.
This recipe from Brooklyn Homemaker for Honest Cooking was republished with permission. It originally appeared as Braised Chicken Thighs with Mushrooms and Creamy Polenta.