White Wine Chicken Thighs with Creamy Polenta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Polenta
  • 1½ cups chicken stock
  • 1½ cups milk
  • 1 cup polenta (or medium to coarse ground cornmeal)
  • ¼ cup mascarpone (or cream cheese)
  • (1) 6 oz. bag fresh baby spinach
  • salt and pepper
Chicken
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons butter (divided into 1 T & 1 T)
  • salt and pepper
  • 1 pound boneless, skinless chicken thighs
  • 1 small onion, diced
  • ⅓ cup white wine (I used chardonnay)
  • ¼ cup chicken stock
  • 2 tablespoons raisins
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh parsley, roughly chopped
Instructions
Polenta
  1. Bring stock and milk to a boil in a medium saucepan.
  2. Add polenta, turn heat down to medium, and stir until it comes together.
  3. Turn the heat off. Add mascarpone, spinach, and salt and pepper to taste. Stir to combine, cover with a lid off the heat to let the spinach wilt and mascarpone fully melt in for just a couple minutes. Stir again before serving to ensure everything's fully combined.
Chicken
  1. Heat olive oil and 1 T butter in a heavy-bottom large skillet over medium heat.
  2. Season the chicken thighs liberally with salt and pepper. Add to the pan and cook for 8-10 minutes until browned, then flip and cook for 3-5 more minutes or until fully cooked. Remove from pan and set aside on a plate.
  3. To the same pan, add the onion and cook until soft and translucent about 5 minutes. Season with salt and pepper. Add white wine and cook for 1 minute, stirring and scraping the browned bits from the bottom of the pan. Stir in chicken broth and raisins then simmer for about another minute. Turn off the heat and stir in the remaining 1 T of butter. Add the chicken back into the pan. Sprinkle with pine nuts and parsley. Serve over polenta and enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/white-wine-chicken-thighs-with-creamy-polenta-im-an-rd/