Tuscan Chicken Thigh Ragout with Creamy Polenta

A rich and savory ragout featuring tender chicken thighs slow-simmered in a rustic tomato sauce with aromatic vegetables and fresh herbs, served over a bed of creamy, cheesy polenta. This hearty meal is perfect for a cool evening and reheats beautifully for leftovers.

• Prep: 25 min
• Cook: 2 hr 30 min
• Total: 2 hr 55 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.84/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• one-pot
• savory

Ingredients

• 2 tablespoon olive oil (divided)
• 2 pound chicken thighs (boneless, skinless)
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 yellow onion (large, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 2 tablespoon tomato paste
• 0.75 cup dry red wine
• 28 ounce crushed tomatoes
• 2 cup chicken broth (divided)
• 2 fresh rosemaries
• 3 fresh thymes
• 1 bay leaf
• 1.5 cup coarse ground cornmeal
• 0.5 cup whole milk
• 2 tablespoon unsalted butter
• 0.5 cup grated Parmesan cheese (plus more for serving)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels. Season chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.
3. Add the remaining 1 tablespoon olive oil to the pot. Add the diced yellow onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
4. Stir in the minced garlic and tomato paste. Cook for 1 minute more, until fragrant.
5. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until the wine has mostly evaporated.
6. Add the crushed tomatoes, 1 1/2 cups chicken broth, fresh rosemary sprigs, fresh thyme sprigs, bay leaf, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Return the seared chicken thighs to the pot. Bring to a gentle simmer.
7. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 1.5-2 hours, or until the chicken is very tender and easily shreds with a fork.
8. While the ragout finishes cooking, prepare the creamy polenta. In a medium saucepan, bring 3 cups water and 1/2 cup chicken broth to a boil over medium-high heat. Add 1/2 teaspoon salt. Slowly whisk in the coarse ground cornmeal, reducing the heat to low.
9. Continue to whisk frequently for 15-20 minutes, or until the polenta is thick and creamy. Stir in the whole milk, unsalted butter, and 1/2 cup grated Parmesan cheese until fully combined and smooth.
10. Once the chicken is tender, remove the Dutch oven from the oven. Discard the rosemary and thyme sprigs and bay leaf. Shred the chicken thighs directly in the sauce using two forks.
11. Serve the Tuscan Chicken Thigh Ragout immediately over the creamy polenta. Garnish with fresh parsley and extra grated Parmesan cheese, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat well on the stovetop or in the microwave. If reheating polenta, you may need to add a splash of milk or broth to loosen it up.

Nutrition (per serving)

• Calories: 715
• Protein: 52.8 g
• Carbohydrates: 57.3 g
• Fat: 32.5 g
• Fiber: 6.8 g
• Sodium: 890 mg
• Saturated Fat: 12.1 g
• Sugar: 12.1 g
• Cholesterol: 185 mg