Ingredients
- 1 tbsp Extra-virgin olive oil
- 4 tbsp Onion minced
- 3 cloves Garlic minced
- 2 Cups Chicken broth
- 1 cup Crushed tomatoes
- 1 lb Chicken breast boneless skinless
- 4 sprigs Fresh thyme plus more for garnish
- 2 tbsp Tomato paste
- 3/4 cup Polenta
- 3 tbsp Parmesan cheese grated
- 4 slices Crusty bread
Instructions
- Heat the oil in a sauté pan on medium heat. Sauté the onions and garlic for 3-4 minutes until they start to soften. Add in the broth, diced tomatoes, chicken, and thyme. Season with salt and pepper. Cover with a lid and bring to a low simmer.
- Flip the chicken over after about 15 minutes and continue simmering until it reaches an internal temperature of 165°F using a thermometer.
- Once the chicken is cooked remove it from the pan and pull it apart to shred using 2 forks pulling in opposite directions. Return the chicken to the pan and stir in the tomato paste. Bring back to a low simmer. Taste and adjust the seasoning with salt if needed.
- In the meantime cook the polenta according to the directions on the package. Once the polenta is tender and creamy remove from heat and stir in the parmesan cheese. Taste and season with salt and pepper to your liking.
- Using a slotted spoon to remove the chicken, serve it with the polenta. Drizzle a little of the braising liquid over the chicken being careful not to over sauce the dish. (Save any leftover braising liquid if desired in the freezer for future use)
- Serve with bread. Garnish with thyme sprigs.
Nutrition
Calories: 431kcal | Carbohydrates: 51g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1257mg | Potassium: 1136mg | Fiber: 5g | Sugar: 9g | Vitamin A: 625IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 5mg
Braised Chicken and Polenta
Ingredients
- 1 tbsp Extra-virgin olive oil
- 4 tbsp Onion minced
- 3 cloves Garlic minced
- 2 Cups Chicken broth
- 1 cup Crushed tomatoes
- 1 lb Chicken breast boneless skinless
- 4 sprigs Fresh thyme plus more for garnish
- 2 tbsp Tomato paste
- 3/4 cup Polenta
- 3 tbsp Parmesan cheese grated
- 4 slices Crusty bread
Instructions
- Heat the oil in a sauté pan on medium heat. Sauté the onions and garlic for 3-4 minutes until they start to soften. Add in the broth, diced tomatoes, chicken, and thyme. Season with salt and pepper. Cover with a lid and bring to a low simmer.
- Flip the chicken over after about 15 minutes and continue simmering until it reaches an internal temperature of 165°F using a thermometer.
- Once the chicken is cooked remove it from the pan and pull it apart to shred using 2 forks pulling in opposite directions. Return the chicken to the pan and stir in the tomato paste. Bring back to a low simmer. Taste and adjust the seasoning with salt if needed.
- In the meantime cook the polenta according to the directions on the package. Once the polenta is tender and creamy remove from heat and stir in the parmesan cheese. Taste and season with salt and pepper to your liking.
- Using a slotted spoon to remove the chicken, serve it with the polenta. Drizzle a little of the braising liquid over the chicken being careful not to over sauce the dish. (Save any leftover braising liquid if desired in the freezer for future use)
- Serve with bread. Garnish with thyme sprigs.
Nutrition
Calories: 431kcalCarbohydrates: 51gProtein: 37gFat: 10gSaturated Fat: 2gCholesterol: 76mgSodium: 1257mgPotassium: 1136mgFiber: 5gSugar: 9gVitamin A: 625IUVitamin C: 27mgCalcium: 155mgIron: 5mg
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