Braised Chicken Thighs with Caramelized Peppers & Onion over Creamy Polenta

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • 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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

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:
Browse Steps
1 of 6