Name: Braised Chicken and Mushrooms over Polenta
Total time: 50 min
Yield: Serves 4
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

Rendering the bacon fat in the pot first did two things at once: It produced crispy lardons to stir back into the finished dish and left behind a flavorful fat that we used to brown the chicken and vegetables. Browning the chicken thighs in that fat built a savory fond on the bottom of the pot that became the backbone of the braising liquid. Cooking the thighs until they reached 195 degrees made the meat tender enough to shred easily, and simmering the sauce briefly after removing the chicken concentrated its flavors. Instant polenta, whisked into a simmering mixture of milk and chicken broth, came together in just a few minutes and provided a creamy, sturdy base for the saucy chicken.

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.