The rich flavor in this recipe comes from cooking the chicken thighs in wine and topping with a savory tomato-prosciutto sauce. Serving the saucy chicken over polenta makes it a one-dish meal. You can prepare the polenta while the chicken cooks.
4 (6-ounce) chicken thighs, skinned
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 teaspoons olive oil
1/2 cup dry white wine
2/3 cup yellow cornmeal
2 cups water
1 cup chopped seeded peeled tomato
1 teaspoon fresh lemon juice
2 very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
Sage sprigs (optional)
How to Make It
Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.
Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.
Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.
Delicious! We made this to celebrate our anniversary and it was perfect. A few alterations though, based on what we had and what others had said: Bypassed the polenta and had couscous cooked in chicken broth. It really soaked up the yummy sauce. Didn't have sage, so we used poultry seasoning instead. A keeper.
I used chicken breasts instead of thighs, and I used fresh tomatoes not canned, fresh sage not dried. I also did the polenta on the stove, and I brought fresh prosciutto. That said, I was really impressed with this recipe. It was so flavorful. I have no idea what the other reviewer was talking about when they called it bland. If you used canned/dried, it definitely wouldn't come out as well, and the prosciutto is essential, but wow. I will make this over and over. So good.
Not impressed with this recipe at all. The flour turned into total goop by the end of the 20 minutes. It was completely bland, despite adding many flavorful extras. We added garlic, caramelized onions and kalamatas and all we ended up with was wasted ingredients.
I loved the polenta with the chicken & sauce (used 5 min. polenta cooked on stove top) . Even my husband and one of my daughters, who both hate grits, enjoyed it (double the recipe, used chicken breast tenders along with the thighs and ham instead of prosciutto). However, I felt the sauce was slightly lacking just a bit more flavor. Next time, I'll try adding a little garlic powder to the sauce. Served with salad greens, sliced strawberries & low fat honey mustard dressing and toasted french bread.
We really liked this! I had leftover grits (excuse me, "polenta") in the fridge from last night, plus some organic chicken thighs so this seemed like the perfect dish. Of course it wasn't until I had started cooking that I realized I didn't have a can of tomatoes. I'm a little embarrassed to admit I threw in half a jar of bertolli spaghetti sauce - but it turned out fantastic. I love the idea of chicken cooked with some tomato served over polenta, it was cheap, fast and satisfying, and we will definitely do this one again. Maybe even with the recommended sauce!
We made this for Valentine's Day tonight-it was delicious! Made the polenta on the stove, and added 1/2 cup grated parmesan cheese. Yum yum yum! We had some white whine (sauvigon blanc) to go along with it and made Chocolate Berry Cream Pie, also from CL to go along with it. Definitely a hit! Would make for company.