By Sophie Conniff
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add diced onion, minced garlic, and sliced bell peppers. Sauté until the onion becomes translucent, about 5 minutes.
Add the canned tomatoes, oregano, and rosemary to the pan. Stir well and bring to a simmer.
Return the chicken thighs to the pan, skin-side up. Spoon some sauce over the chicken.
Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken is baking, prepare the polenta. In a medium-sized saucepan, bring 600 ml of water to a boil with a pinch of salt.
Reduce the heat to low and slowly whisk in the polenta. Cook, stirring constantly, until thick and creamy, about 10-15 minutes.
Stir in the Parmesan cheese into the polenta and mix well.
Once the chicken is done, remove from the oven. Serve the chicken and sauce over a generous helping of creamy polenta.
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This Italian Main Course Poultry recipe is ready in 60 minutes and features bone-in chicken thighs, canned tomatoes, bell peppers and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large ovenproof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add diced onion, minced garlic, and sliced bell peppers. Sauté until the onion becomes translucent, about 5 minutes.
Add the canned tomatoes, oregano, and rosemary to the pan. Stir well and bring to a simmer.
Return the chicken thighs to the pan, skin-side up. Spoon some sauce over the chicken.
Transfer the pan to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken is baking, prepare the polenta. In a medium-sized saucepan, bring 600 ml of water to a boil with a pinch of salt.
Reduce the heat to low and slowly whisk in the polenta. Cook, stirring constantly, until thick and creamy, about 10-15 minutes.
Stir in the Parmesan cheese into the polenta and mix well.
Once the chicken is done, remove from the oven. Serve the chicken and sauce over a generous helping of creamy polenta.
Calories per Serving: 600
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