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Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman
Active Time:1 hrTotal Time:2 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:1 hrTotal Time:2 hrs 30 minsServings:8
Active Time:1 hr
Active Time:
1 hr
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Rachel Marek
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided3mediumonions, finely chopped2clovesgarlic, minced½cupall-purpose flour12bone-in chicken thighs (about 4 pounds), skin removed, trimmed1teaspoonsalt, divided¼teaspoonground pepper, plus more to taste1cupdry white wineorvermouth1 ½poundsbutton mushrooms, halvedorquartered, depending on size4plum tomatoes, chopped1cupreduced-sodium chicken broth2bay leaves2teaspoonschopped fresh rosemaryor3/4 teaspoon dried1 ⅓cupscornmeal6cupscold water1teaspoonsalt1tablespoonthinly sliced fresh basil
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil plus 2 tablespoons, divided
3mediumonions, finely chopped
2clovesgarlic, minced
½cupall-purpose flour
12bone-in chicken thighs (about 4 pounds), skin removed, trimmed
1teaspoonsalt, divided
¼teaspoonground pepper, plus more to taste
1cupdry white wineorvermouth
1 ½poundsbutton mushrooms, halvedorquartered, depending on size
4plum tomatoes, chopped
1cupreduced-sodium chicken broth
2bay leaves
2teaspoonschopped fresh rosemaryor3/4 teaspoon dried
1 ⅓cupscornmeal
6cupscold water
1teaspoonsalt
1tablespoonthinly sliced fresh basil
DirectionsHeat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.Rachel MarekHeat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.Rachel MarekPour wine (or vermouth) into the pot; cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.Rachel MarekMeanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.Rachel MarekRemove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat; cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.Rachel MarekGently stir in basil. Serve the stew over the polenta.Rachel MarekTo make aheadMake polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).Originally appeared: EatingWell.com, July 2023
Directions
Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.Rachel MarekHeat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.Rachel MarekPour wine (or vermouth) into the pot; cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.Rachel MarekMeanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.Rachel MarekRemove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat; cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.Rachel MarekGently stir in basil. Serve the stew over the polenta.Rachel MarekTo make aheadMake polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions; cook, stirring occasionally, for 5 minutes. Add garlic; cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add half the chicken; cook, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken.
Pour wine (or vermouth) into the pot; cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat; cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
Gently stir in basil. Serve the stew over the polenta.
To make ahead
Make polenta (Step 5) up to 1 hour before serving. Prepare stew through Step 6, cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)472Calories16gFat37gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
