Tomato-Braised Chicken Thighs With Olives and Capers Over Polenta

tomato-chicken-olives-polenta
Photo by Paul Sirisalee
Tomato-Braised Chicken Thighs With Olives and Capers Over Polenta 3.4 33 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 680 calories
    • Fat 39 g (10 g saturated fat)
    • Cholesterol 195 mg
    • Sodium 1020 mg
    • Protein 37 g
    • Carbohydrate 38 g
    • Sugar 8 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 59 mg

Cook the polenta according to the package directions.

Meanwhile, heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate (the chicken will not be cooked all the way through); reserve the pot.

Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, 12 to 14 minutes. Discard the thyme sprigs.

Ingredients

  1. Check 1 cup polenta
  2. Check 2 teapoons olive oil
  3. Check 8 bone-in, skin-on chicken thighs (about 1¾ pounds total)
  4. Check Kosher salt and black pepper
  5. Check 1 onion, chopped
  6. Check 2 cloves garlic, chopped
  7. Check 2 sprigs fresh thyme, plus leaves for serving
  8. Check 1 28-ounce can whole peeled tomatoes
  9. Check 1/3 cup pitted oiled-cured olives
  10. Check 1 tablespoon capers

Directions

  1. Cook the polenta according to the package directions.
  2. Meanwhile, heat the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate (the chicken will not be cooked all the way through); reserve the pot.
  3. Add the onion, garlic, and thyme to the reserved pot. Cook, stirring, until the onion is tender, 4 to 6 minutes. Add the tomatoes and their juices, olives, and capers. Cook, breaking up the tomatoes with a spoon, until the sauce starts to thicken, 3 to 4 minutes. Add the chicken, skin-side up, and simmer until an instant-read thermometer inserted into the thickest thigh registers 165° F, 12 to 14 minutes. Discard the thyme sprigs.
  4. Serve the chicken and sauce over the polenta, topped with the thyme leaves.