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Braised Chicken Thighs
with Caramelized Peppers & Onion over Creamy Polenta
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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- Est. Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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4 cloves Garlic
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1 Onion
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1 bunch Parsley
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1 Yellow Bell Pepper
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1 Red Bell Pepper
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4 Chicken Thighs
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1 cup Polenta
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⅓ cup Grated Parmesan Cheese
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1 cup Chicken Broth
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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