Braised Chicken Thighs with Bell Peppers, Onion & Cheesy Polenta

Braised Chicken Thighs

with Bell Peppers, Onion & Cheesy Polenta

30 MIN
4 Servings
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Vegetarian
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Carb Conscious
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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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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
Braised Chicken Thighs with Bell Peppers, Onion & Cheesy Polenta
Title
time-saving
tips & techniques
How To: Hold a Chef's Knife
Braised Chicken Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Brown the chicken:
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.

Add the vegetables:
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.

Braise the chicken & vegetables:
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.

Make the cheesy polenta:
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.

Serve your dish:
6 Serve your dish:

Transfer the cheesy polenta and braised chicken and vegetables to serving dishes. Garnish with the parsley. Enjoy!

Tips from Home Chefs

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Braised Chicken Thighs

Prepare the ingredients:
How To: Hold a Chef's Knife
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.

Brown the chicken:
Add the vegetables:
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.

Braise the chicken & vegetables:
Make the cheesy polenta:
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.

6 Serve your dish:

Transfer the cheesy polenta and braised chicken and vegetables to serving dishes. Garnish with the parsley. Enjoy!

Serve your dish:
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