Tuscan Chicken with Polenta
By America's Test KitchenPublished on November 9, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
2 teaspoons finely chopped fresh rosemary Salt and pepper 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed2 tablespoons olive oil 2 (16-ounce) cans cannellini beans, drained and rinsed2 tablespoons finely chopped fresh parsley 3 garlic cloves, minced4 cups low-sodium chicken broth 1 ½ cups instant polenta
Instructions
- Combine rosemary, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and rub all over with rosemary mixture.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Add beans and lemon juice. Reduce heat to medium and cook, covered, until meat registers 175 degrees, 12 to 15 minutes. Transfer chicken and beans to platter and sprinkle with parsley. Tent with foil.
- Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook garlic until fragrant, about 30 seconds. Add broth and bring to boil. Whisk in polenta and cook until thickened, about 3 minutes. Season with salt and pepper. Serve chicken and beans over polenta.
Time
30 minutesYield
Serves 4Ingredients
2 teaspoons finely chopped fresh rosemary
Salt and pepper
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
2 tablespoons olive oil
2 (16-ounce) cans cannellini beans, drained and rinsed
2 tablespoons finely chopped fresh parsley
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 ½ cups instant polenta
Ingredients
2 teaspoons finely chopped fresh rosemary
Salt and pepper
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
2 tablespoons olive oil
2 (16-ounce) cans cannellini beans, drained and rinsed
2 tablespoons finely chopped fresh parsley
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 ½ cups instant polenta
Ingredients
2 teaspoons finely chopped fresh rosemary
Salt and pepper
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
2 tablespoons olive oil
2 (16-ounce) cans cannellini beans, drained and rinsed
2 tablespoons finely chopped fresh parsley
3 garlic cloves, minced
4 cups low-sodium chicken broth
1 ½ cups instant polenta
Why This Recipe Works
When developing our recipe for Tuscan Chicken, we found that bone-in, skin-on chicken thighs were far more flavorful than boneless, skinless breasts. Cooking the chicken skin side down on the stovetop ensured well-rendered skin and juicy meat. Instant polenta provided a timesaving side dish for our weeknight chicken dinner.
Instructions
- Combine rosemary, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and rub all over with rosemary mixture.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Add beans and lemon juice. Reduce heat to medium and cook, covered, until meat registers 175 degrees, 12 to 15 minutes. Transfer chicken and beans to platter and sprinkle with parsley. Tent with foil.
- Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook garlic until fragrant, about 30 seconds. Add broth and bring to boil. Whisk in polenta and cook until thickened, about 3 minutes. Season with salt and pepper. Serve chicken and beans over polenta.
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