Mediterranean Chicken Thighs with Polenta
Med Chix Thighs

I didn’t stray too far from Martha’s Mediterranean Chicken recipe, but instead of using legs I used thighs (surprise, surprise)…. I think you can use bone-in chicken breasts as well, but they probably will take a bit longer to cook and you might want to use a bit more chicken broth so they don’t dry out.

I’ve never made polenta from scratch before – and I didn’t start with this meal either. Instead I bought a pre-cooked tube of polenta from Trader Joe’s, sliced it, and browned the polenta in some olive oil over the stove. Super simple!

1/4 cup all-purpose flour
8 bone-in chicken thighs, skin removed
2 TB. olive oil
5 cloves of garlic, thinly sliced
1 1/4 cup reduced-sodium chicken broth
2 TB. tomato paste
1/3 cup Kalamata olives, pitted and halved
4 stripes orange zest
salt

Dredge chicken thighs in flour (either on a plate or in a bag), shaking off excess.

In a Dutch oven, heat 1 TB. oil over medium-high heat. Working in batches, saute chicken, turning so that each side becomes golden brown – about 5 minutes each side. Using a slotted spoon, transfer to platter.

Add remaining 1 TB. oil to pot and cook onion and garlic, stirring frequently, until the onion is softened, about 5-7 minutes. Add broth, tomato paste, olives, and orange strips; season with salt. Bring to a boil.

Return chicken thighs to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.