Mediterranean Chicken Thighs with Polenta
Hearty Mediterranean Chicken Thighs is a delicious choice for winter days!
8 chicken thighs, skin & fat removed
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 cloves garlic, minced
1 can (15 1/2 oz.) canellini beans, drained, rinsed
1 can (14 1/2 oz.) diced tomatoes
1/2 cup small pitted black olives, halved
1 teaspoon balsamic vinegar
2 bay leaves
3 tablespoons chopped fresh parsley
Polenta: recipe follows
Season chicken with salt and pepper. In large nonstick frypan, place 2 teaspoons oil and heat to medium high temperature. Add chicken and cook, turning, about 10 minutes or until chicken is browned. Remove chicken; set aside. To drippings in same pan, add remaining 1 teaspoon oil and garlic. Cook, stirring, about 1 minute. Stir in tomatoes, olives, vinegar and bay leaves. Return chicken to pan; cover and reduce heat to medium-low. Cook about 20 minutes or until chicken is fork tender. Stir in cannellini beans and heat through. Remove bay leaves and discard. Sprinkle parsley over chicken before serving. Serve over polenta. Makes 4 servings.
Polenta: In medium saucepan, place 2 ½ cups water and ½ teaspoon salt. Whisk in ¾ cup cornmeal. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in ½ cup grated Parmesan cheese.
Nutritional Information:Servings: 4
Protein: 40 g
Total Fat: 22 g
Saturated Fat: 4 g
Cholesterol: 106 mg
Sodium: 1107 mg
Carbohydrates: 39 g