Name: Braised Chicken and Mushrooms over Polenta
Total time: 50 min
Ingredients: 1 1⁄2 pounds boneless, skinless chicken thighs, trimmed; 1⁄2 teaspoon pepper; 1 3⁄4 teaspoons table salt, divided; 6 slices bacon, cut into 1⁄2-inch pieces; 8 ounces cremini mushrooms, trimmed and quartered; 1 onion, chopped; 1 (14.5-ounce) can fire-roasted diced tomatoes; 4 cups chicken broth, divided; 2 teaspoons smoked paprika; 1 1⁄2 cups milk; 1 cup instant polenta

Why This Recipe Works

We quickly braised boneless, skinless chicken thighs to a tender, shreddable consistency in this easy weeknight meal.

Before You Begin

Garnish with chopped fresh parsley, if desired.

Instructions

Pat chicken dry with paper towels and sprinkle with pepper and 1 teaspoon salt. Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate. Add chicken to fat left in pot and cook until lightly browned, 3 to 5 minutes per side. Transfer to plate.

Add mushrooms, onion, and ¼ teaspoon salt to now-empty pot and cook, stirring frequently, until browned, about 5 minutes. Add tomatoes, ½ cup broth, and paprika and bring to boil, scraping up any browned bits. Return chicken to pot; reduce heat to medium; cover; and cook, stirring occasionally, until meat registers 195 degrees, 10 to 12 minutes. Transfer chicken to cutting board and shred into bite-size pieces. Simmer sauce until slightly thickened, about 5 minutes, then stir chicken and bacon back into sauce.

Meanwhile, bring milk and remaining 3½ cups broth to boil in large saucepan over medium-high heat. Whisk in polenta and remaining ½ teaspoon salt. Reduce heat to medium-low and cook until thickened, about 3 minutes. Serve.