Braised Chicken Thighs

with Bell Peppers, Onion & Cheesy Polenta

30 MIN

4 Servings

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From the Test Kitchen

As an irresistible side for chicken thighs braised with bell peppers and red onion, we’re serving up cheesy polenta. A beloved Italian dish (similar to grits), polenta is a delicious porridge made from cornmeal. On its own, it’s lightly sweet, but we’re stirring in sharp Parmesan and cheddar cheeses to balance the flavor profile. The creamy, savory result perfectly complements the lightly spiced, tart tomato sauce you’ll use for the braise.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

4 Bone-In, Skin-On Chicken Thighs
1½ cups Polenta
1 15-Ounce Can Diced Tomatoes
3 cloves Garlic
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 bunch Parsley
4 Tbsps Butter
1½ oz Cheddar Cheese
1 Tbsp Braised Chicken Spice Blend (Ground Sweet Paprika, Dried Oregano, Dried Thyme & Whole Fennel Seeds)
½ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Peel and thinly slice the garlic and onion. Cut out and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Pick the parsley leaves off the stems; discard the stems. Grate the cheddar cheese. In a medium pot, heat 5 cups of water and a big pinch of salt to boiling on high.

2 Brown the chicken:

Pat the chicken dry with paper towels and season with salt and pepper on both sides. Season the skin sides with half the spice blend. In a large pan, heat a thin layer of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned.

3 Add the vegetables:

Carefully move the chicken to one side of the pan. To the other side of the pan, add the bell peppers, onion, garlic and remaining spice blend; season with salt and pepper. Cook, stirring the vegetables occasionally, 3 to 5 minutes, or until browned and fragrant.

4 Braise the chicken & vegetables:

Add the diced tomatoes and 1 cup of water to the pan of chicken and vegetables; stir to combine. Reduce the heat to medium and simmer 10 to 12 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through.

5 Make the cheesy polenta:

While the chicken and vegetables braise, slowly whisk the polenta into the pot of boiling water, breaking up any clumps. Reduce the heat to low and simmer, stirring frequently, 10 to 12 minutes, or until thickened. (If the polenta seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and stir in the butter, cheddar cheese and Parmesan cheese until thoroughly combined; season with salt and pepper to taste.