• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Three Seasons

seasonal, seasoning, seasoned chef

  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Soups
    • Salads
    • Pasta
    • Main Courses
    • Sides
    • Desserts
    • Drinks
    • Condiments
    • Dietary Restrictions
  • Contact
×

Home » Chicken And Turkey » Braised Chicken Thighs & Artichokes with Polenta

Braised Chicken Thighs & Artichokes with Polenta

Published: Oct 26, 2017 · Modified: Mar 25, 2020 by Sabrina Russo

Jump to Recipe·Print Recipe
Crispy braised chicken thighs with baby artichokes and creamy polenta in a dish and a pan on a wood surface.

This is one of those warm and comforting dishes that is just right for these chilly, fall months. Braised chicken and artichokes make the perfect pair for the occasion.

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Crispy-skinned, bone-in chicken thighs have to be my favorite type of chicken. Match them up with a luscious sauce and some delicious accompaniments, and you have yourself an amazing dinner.

The inspiration for this braised chicken dish actually started with the artichokes. Of course, work had some influence too. I essentially combined the recipe for braised baby artichokes, which I was I taught, with my version of Coq au Vin Blanc.

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

There are a lot of great flavors and textures going on in this dish. Crispy chicken skin and juicy meat, earthy artichokes, sweet onions and briny olives. Oh and you can’t forget the polenta. I really love the sweet, creamy polenta paired with this dish. It’s so good mixed with the sauce. This braised chicken dish would also be great with a potato puree or even rice, so go with your favorite option. Whatever your preference, this dish is worth a try!

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites

Braised Chicken Thighs & Artichokes with Polenta | Brinasbites.com @Brina's Bites
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Braised Chicken Thighs & Artichokes with Polenta


  • Author: Sabrina Russo
  • Prep Time: 45 minutes
  • Cook Time: 1 hours 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

Braised chicken thighs and baby artichokes over polenta make for a warm and comforting dish perfect for these cool, fall months.


Ingredients

Scale

Polenta:

  • 1 cup medium-ground yellow corn meal
  • 2 cups homemade or low sodium chicken stock
  • 2 cups whole milk
  • ½ cup parmigiano reggiano cheese, freshly grated
  • 2 tbsp butter, sliced
  • Kosher salt

Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 3 tbsp, extra virgin olive oil, divided
  • 1 medium sweet onion, finely chopped
  • 1–2 pinches hot red pepper flakes
  • 2 cloves garlic, crushed but intact
  • 2lb baby artichokes, trimmed and cut in half
  • ½ cup olives of choice, pitted and roughly chopped (I used cerignola)
  • ½ cup dry, white wine
  • 1 ½ cups (or as needed) homemade or low sodium chicken stock
  • 2 tbsp butter, sliced
  • Kosher salt and fresh cracked pepper

Instructions

  1. Make polenta: Heat stock and milk in a small pot to a rapid simmer. Whisk in corn meal, stirring constantly for 2-3 minutes. Reduce heat to a simmer. Cook, stirring every 8-10 minutes, for a total of 40-50 minutes or until tender and creamy. Add additional water (up to a cup or so), as needed, while cooking to maintain desired consistency. When the polenta is finished cooking, stir in the cheese and butter. Add salt to taste.
  2. Preheat oven: Turn oven to 350°F.
  3. Season & Brown Chicken: While polenta is cooking, season chicken generously with salt and pepper on both sides. Heat an oven-safe, nonstick pan over medium heat. Add one tablespoon of oil, followed by the chicken, skin-side down. Slowly render chicken fat and brown skin, about 15-18 minutes. Reduce heat, as needed, to prevent burning. Flip and increase heat. Cook about 2-4 minutes or until browned. Transfer to a plate.
  4. Cook onions & garlic: Add onions to pan and, season with salt and red pepper flakes. Cook slowly so onions sweeten and caramelize without taking on much color. Cook a total of 20-30 minutes, lowering heat to medium-low after about 6-8 minutes. Add garlic and sauté during last minute of cooking. Transfer to a bowl.
  5. Cook artichokes: Add remaining two tablespoons of oil to the pan. Increase heat to medium to medium-high. Add artichokes, cut-side down. Season with salt. Cook about 2-3 minutes per side or until browned.
  6. Add wine & stock: Add back onions. Stir in olives. Add wine and reduce to about 2-3 tablespoons. Add ½ cup stock. Simmer about 8-12 minutes to par-cook the artichokes.
  7. Braise chicken: Nestle chicken back into pan. Add 1 more cup of stock or enough to go ¾ way up the chicken, making sure not to wet the skin. Bring to a simmer. Transfer pan to the oven. Cook about 20-30 minutes or until chicken reaches an internal temperature of 165°F.
  8. Reduce & finish sauce: Remove chicken from pan. Bring juices in the pan to a simmer. Reduce for about 5-10 minutes or until thickened. Swirl in butter to emulsify. Taste for seasoning and add salt, if needed.
  9. Serve: Spoon polenta on plate, top with chicken with the artichokes and sauce. Enjoy.

Notes

  • To trim artichokes, set up a bowl with cold water and several lemons squeezed into it. Using a paring knife, pull off outer leaves until you reach the tender, inner leaves. Trim off the top ½ inch of artichoke. Peel off thin outer layer of bottom stem. Rub trimmed artichoke on the inside of a cut half of lemon. Transfer to lemon water. When all artichokes are trimmed, remove from water, pat dry and slice in half lengthwise.
  • Proportion wise, this is a veggie and polenta heavy dish. If you prefer more chicken, I suggest doubling the amount of chicken (8 thighs) and cutting back on the artichokes (1 1/2 lbs), onions (1/2) and polenta (2/3 cup) and adjusting the other ingredients, as needed.
  • Category: Main
  • Method: Braise
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 thigh with 1/4 of polenta + vegetables
  • Calories: 1007
  • Sugar: 12.3 g
  • Sodium: 871.5 mg
  • Fat: 64.7 g
  • Saturated Fat: 18.2 g
  • Carbohydrates: 55 g
  • Fiber: 9.6 g
  • Protein: 52.3 g

Keywords: braised chicken thighs, chicken and artichokes, chicken and polenta, braised chicken and artichokes

Did you make this recipe?

Tag @my_three_seasons on Instagram and hashtag it #mythreeseasons

Previous Post: « Sweet Corn Panna Cotta with Sbrisolona Crumble
Next Post: German Apple Cake »

Reader Interactions

Comments

  1. romain|glebekitchen says

    October 26, 2017 at 6:10 pm

    Great recipe, great pictures and the top spot on foodgawker! Finishing the sauce with butter is a great touch. Very nicely done.

    Reply
    • sabrinarusso136@gmail.com says

      October 27, 2017 at 7:56 am

      Thank you so much!

      Reply
  2. Nancy Russo says

    October 26, 2017 at 1:07 pm

    The chicken and artichoke recipe is amazing!!!

    Reply
    • sabrinarusso136@gmail.com says

      October 27, 2017 at 7:54 am

      Thanks, mom 🙂

      Reply
  3. Angie@Angie's Recipes says

    October 26, 2017 at 9:55 am

    That looks beyond delicious! The chicken things are perfectly pan seared.

    Reply
    • sabrinarusso136@gmail.com says

      October 27, 2017 at 7:53 am

      Thank you, Angie!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
Follow me on FacebookFollow me on TwitterFollow me on InstagramFollow me on PinterestFollow me on YouTube

Search

Spring Recipes

Overhead view of a Lemon Rhubarb Custard Cake with slices cut out of it, surrounded by plates and a napkin on a white textured surface.

Rhubarb Cake

Overhead view of three plates of spaghetti pasta with ramps surrounded by forks, glasses, grated parmesan cheese and lemon wedges on a rustic wood surface.

Ramp Pasta

Overhead image of a rustic ceramic bowl with fava bean and ricotta ravioli in brown butter sauce with whole fava beans, mint and parmesan cheese on top, surrounded by rustic silverware (fork and spoon), a beige dish towel and another plate of pasta on a dark wood surface.

Fava Bean Ravioli

Overhead view of a spring vegetable salad with arugula, watercress, snap peas, English peas, fava beans, red radishes, purple radishes, watermelon radishes, carrots and asparagus with buttermilk poppy seed dressing on a light blue background.

Spring Vegetable Salad with Buttermilk Poppy Seed Dressing

Angled view of a sliced coconut layer cake with Swiss meringue buttercream on a cake stand surrounded by cake slices and a vase of white carnation flowers with a cream colored surface and light textured background.

Coconut Layer Cake with Swiss Meringue Buttercream

Overhead view of three bowls of shell pasta with peas and pancetta with spoons and small bowls of salt and pepper on a dark wood surface.

Pasta with Peas and Pancetta

More Posts from this Category

Subscribe to Blog via Email

Enter your email address to subscribe and receive notifications of new posts by email.

Recent Posts

  • Kale and Pomegranate Salad with Persimmons
  • Golden Beet Salad with Goat Cheese Spread and Pesto
  • Apple Cider Vinegar Dressing
  • Pumpkin Chocolate Chip Pancakes.
  • Gluten Free Lemon Bars
Featured in widget showing logos of buzz feed, honest cooking, foodgawker and huff post

Top Posts

Overhead view of Italian Stuffed Artichokes filled with breadcrumbs, cheese, garlic and parsley on a white plate surrounded by lemon wedges, and bowls of salt and pepper on a beige textured surface.

Italian Stuffed Artichokes

Overhead shot of two bowls of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Thai Red Curry Lentil Soup

Straight on shot of a stack of homemade jelly doughnuts with strawberry jam, coated in sugar on a light grey surface surrounded by fresh strawberries with a coffee cup in the background.

Homemade Jelly Doughnuts with Strawberry Jam (Sufganiyot)

Coconut Curry Chicken Legs

Pistachio Babka

Pistachio Babka

Baked Matcha Glazed Doughnuts

More Posts from this Category

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in