Mediterranean Braised Chicken Thighs with Lemon and Herbs...

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup dry white wine
• 1 lemon (zest and juice)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt to taste
• Black pepper to taste
• 1 cup polenta (uncooked)
• 4 cups water or broth for polenta
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the chicken thighs with salt and black pepper, then add them, skin-side down, to the pot. Sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 1 cup of white wine and scrape up any browned bits from the bottom of the pot. Allow it to simmer and reduce by half, about 5 minutes.
5. Add the chicken broth, lemon zest, lemon juice, rosemary, and thyme to the pot. Return the chicken thighs to the pot, skin-side up. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 45 minutes.
6. While the chicken is braising, prepare the polenta. In a separate saucepan, bring 4 cups of water or broth to a boil. Gradually whisk in 1 cup of polenta, reduce heat to low, and cook while stirring frequently until thick and creamy, about 30 minutes. Adjust seasoning with salt if necessary.
7. After 45 minutes, check the chicken for doneness; it should be tender and reach an internal temperature of 165°F (74°C). If not done, return to the oven for an additional 10-15 minutes.
8. To serve, plate a generous scoop of polenta, top with a chicken thigh, and spoon some braising liquid over it. Garnish with chopped fresh parsley for visual appeal.