Braised Chicken Thighs and Vegetables with Polenta

Simplify this weekday chicken dinner by oven-roasting an assortment of colorful veggies on the weekend.

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  • Makes: 8 servings
  • Serving Size: 2 chicken thighs, 1/2 cup polenta, 1/3 cup vegetables each
  • Prep: 15 mins
  • Cook: 25 mins to 33 mins

Braised Chicken Thighs and Vegetables with Polenta

Directions

  1. In a small bowl stir together the oregano, cumin, salt, turmeric, and cayenne. Sprinkle chicken evenly with spice mixture. In a very large nonstick skillet cook chicken in hot oil over medium-high heat for 5 to 8 minutes or until browned, turning once. Add broth to skillet. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until chicken is done (at least 170 degrees F). Transfer chicken to a platter; keep warm.
  2. Meanwhile, make Polenta. Add Roasted Vegetables and kale to skillet. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat about 5 minutes or until liquid is slightly reduced and vegetables are hot. Serve chicken and vegetables with Polenta.

Polenta

Directions

  1. In a medium saucepan bring the 3 cups water to boiling. In a medium bowl combine cornmeal and salt; stir in the 1 cup cold water. Slowly add cornmeal mixture to boiling water in saucepan, stirring constantly. Cook and stir until mixture returns to boiling. Cook, uncovered, over low heat about 5 minutes or until thick and cornmeal is tender, stirring occasionally. Stir in milk.

Basic Roasted Vegetables

Directions

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.
  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.
  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.
  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

Nutrition Facts (Basic Roasted Vegetables)

  • Per serving:
  • 98 kcal ,
  • 5 g fat
  • ( 1 g sat. fat ,
  • 0 mg chol. ,
  • 168 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 2 g pro.

From the Test Kitchen

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

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Nutrition Facts (Braised Chicken Thighs and Vegetables with Polenta)

  • Per serving:
  • 369 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 161 mg chol. ,
  • 529 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 37 g pro.
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