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New World Spice and Tea Trader

Braised Chicken Thighs with Mushrooms and Creamy Polenta Recipe

Ingredients

Scale

2 lbs Chicken Thighs, bone in & skin on, (about 4 large or 8 small)

Salt and Pepper

1/4 Cup Flour

1 TBS Butter Olive Oil

1 Medium Onion, finely chopped

1 lb Button or Cremini mushrooms, thinly sliced

1 TBS Canuck Clucker Seasoning

1/2 Cup White Wine

1/2 Cup Chicken Stock

Creamy Polenta:

2 Cups Chicken Stock

1 Cup Water

1 Cup Milk

2 TBS Butter

1 Cup Coarse Yellow Cornmeal

1/4 Cup Parmesan Cheese, grated

Instructions

  1. Generously season chicken thighs with salt, pepper, and Canuck Clucker. Coat each piece with flour in a small dish and set aside.
  2. Preheat a large cast iron skillet over high heat, place oil and add the chicken pieces, skin side down. Brown each piece for 5 minutes on each side and remove to a plate to rest.
  3. Add onions and mushrooms to pan and season with salt and pepper. Sauté until the mushrooms give off their liquid, and continue to cook over high heat until liquid is almost completely reduced, about 10 minutes.
  4. Stir in the wine and chicken stock. Gently press the chicken pieces down into the mushrooms, loosely cover and sauté for 20 – 25 minutes until thighs are at an internal temperature of 165˚F.  Uncover last 5 minutes to reduce sauce.
  5. Meanwhile, make the creamy polenta. Heat the stock, water, & milk to a low simmer in a medium saucepan. Season with salt and pepper. Gradually whisk in the cornmeal making sure there are no lumps. Stir regularly until the polenta is very thick and creamy, about 20 minutes. Remove from heat and stir in grated cheese. Taste and adjust seasoning if necessary.
  6. Once chicken is cooked through, remove thyme sprigs. Spoon polenta into a bowl and top with mushroom mixture and some reduced liquid. Top with a piece (or two if small) of chicken.