Braised Chicken Thighs with Caramelized Peppers & Onion over Creamy Polenta

Braised Chicken Thighs

with Caramelized Peppers & Onion over Creamy Polenta

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Braising is a cooking technique that involves searing meat over high heat, then adding liquid to the pan to finish the cooking process. This two-step method allows any toughness to break down, leaving behind juicy, tender meat in a flavorful, rich sauce. While you can braise all year round, this homey comforting dish is especially warming this time of year.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Braised Chicken Thighs with Caramelized Peppers & Onion over Creamy Polenta
Title
  • 4 cloves Garlic
  • 1 Onion
  • 1 bunch Parsley
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 4 Chicken Thighs
  • 1 cup Polenta
  • ⅓ cup Grated Parmesan Cheese
  • 1 cup Chicken Broth
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
In a medium pot, heat 4 cups of water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Roughly chop the parsley leaves. Thinly slice the peppers.
Sear the chicken:
2 Sear the chicken:
Season the chicken thighs with salt and pepper. In a large pot, heat a little olive oil on high until hot. Add the chicken thighs and cook about 4 to 6 minutes per side, or until golden brown on the outside. Transfer the browned chicken to a plate.
Cook the vegetables:
3 Cook the vegetables:
In the same pot used for the chicken, add a little more olive oil and heat it on medium-high. Add the peppers and onion and season with salt and pepper. Cook about 5 minutes, or until golden brown, stirring occasionally. Stir in the garlic and season with salt and pepper. Cook for about 30 seconds, or until fragrant, stirring frequently.
Braise the chicken:
4 Braise the chicken:
Add the browned chicken thighs back to the pot with the vegetables, skin-side up. Add the chicken broth and 1 cup of water. Reduce the heat to medium and cover with a lid or aluminum foil. Simmer for about 10 minutes. Then, uncover and simmer about 10 minutes longer, or until the chicken is cooked through and the liquid is slightly thickened and reduced in volume.
Cook the polenta:
5 Cook the polenta:
While the chicken braises, cook the polenta. Slowly whisk the polenta into the boiling water. Continue whisking to break up any lumps. Reduce the heat to low and simmer about 10 minutes or until thickened, stirring frequently. (If the polenta seems too thick, you can add about ¼ cup of water to thin it out.) Remove from the heat and stir in the Parmesan cheese until combined. Season with salt to taste.
Plate your dish:
6 Plate your dish:
Divide the polenta between 2 plates. Top the polenta with the chicken and vegetables. Garnish with the parsley. Enjoy!

Tips from Home Chefs

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Braised Chicken Thighs

Prepare the ingredients:
1 Prepare the ingredients:
In a medium pot, heat 4 cups of water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Roughly chop the parsley leaves. Thinly slice the peppers.
2 Sear the chicken:
Season the chicken thighs with salt and pepper. In a large pot, heat a little olive oil on high until hot. Add the chicken thighs and cook about 4 to 6 minutes per side, or until golden brown on the outside. Transfer the browned chicken to a plate.
Sear the chicken:
Cook the vegetables:
3 Cook the vegetables:
In the same pot used for the chicken, add a little more olive oil and heat it on medium-high. Add the peppers and onion and season with salt and pepper. Cook about 5 minutes, or until golden brown, stirring occasionally. Stir in the garlic and season with salt and pepper. Cook for about 30 seconds, or until fragrant, stirring frequently.
4 Braise the chicken:
Add the browned chicken thighs back to the pot with the vegetables, skin-side up. Add the chicken broth and 1 cup of water. Reduce the heat to medium and cover with a lid or aluminum foil. Simmer for about 10 minutes. Then, uncover and simmer about 10 minutes longer, or until the chicken is cooked through and the liquid is slightly thickened and reduced in volume.
Braise the chicken:
Cook the polenta:
5 Cook the polenta:
While the chicken braises, cook the polenta. Slowly whisk the polenta into the boiling water. Continue whisking to break up any lumps. Reduce the heat to low and simmer about 10 minutes or until thickened, stirring frequently. (If the polenta seems too thick, you can add about ¼ cup of water to thin it out.) Remove from the heat and stir in the Parmesan cheese until combined. Season with salt to taste.
6 Plate your dish:
Divide the polenta between 2 plates. Top the polenta with the chicken and vegetables. Garnish with the parsley. Enjoy!
Plate your dish:
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