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  • Writer's pictureLuanne

Braised Chicken Thighs with Mushrooms and Creamy Polenta

I was taken by surprise by how easy this meal was. It takes less than an hour to make and has tender chicken with a rustic mushroom flavor.

Ingredients List:

4 large or 8 small Chicken Thighs (bone-in, skin on)

Salt & Pepper

1/4 cup Flour

1 tablespoon Butter

1 medium Onion (finely chopped)

1 pound (16oz) Mushrooms (thinly sliced)

3-4 sprigs of fresh Thyme

1 cup Chicken Stock

Polenta (cooked according to package directions)

  1. Generously season Chicken Thighs with Salt and Pepper.

  2. Put Flour in a small bowl.

  3. Coat each piece of Chicken lightly in the Flour.

  4. Set aside.

  5. Preheat a large cast iron skillet over high heat.

  6. Melt the Butter in the frying pan.

  7. Add the Chicken pieces, skin side down.

  8. Brown each piece for 5 minutes per side and remove to a plate to rest.

  9. Add Onions and Mushrooms to the pan.

  10. Season with more Salt & Pepper.

  11. Sauté until Mushrooms give off their liquid.

  12. Stir in the Chicken Stock.

  13. Gently press Chicken into Mushrooms.

  14. Add Thyme sprigs.

  15. Reduce heat to medium-low.

  16. Simmer until liquid is reduced and Chicken is cooked through 20-25 minutes.

  17. Use this time to make the polenta.

  18. Once the Chicken is cooked through, remove Thyme sprigs.

  19. Serve Chicken on a bed of Polenta.

  20. Spoon Mushroom sauce over the top.

  21. Enjoy!

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