Italian Skillet Chicken with Polenta

I used to hate eating polenta as a child. I thought it was torture.  This gross, corn-tasting mush slopped on my plate.  Now, I finally appreciate it's flavor and how you can add just about anything to give it an extra flavor boost.  Cheese being my number one choice!

The below recipe uses polenta almost like a biscuit topping.  It adds a nice subtle flavor and texture to the skillet chicken.  This dish was a big hit in our house, even our 1 year old ate some!

Only downside is that you have to juggle making the polenta while cooking the veggies in the skillet, but not tough.  Just remember to constantly stir the polenta so it doesn't form lumps or burn.  Oh, and make sure the skillet you're using is oven safe!!

The skillet dish topped with polenta, fresh from the oven.  A great flavorful dish, perfect for a cold or rainy day. 

Italian Skillet Chicken with Polenta, courtesy of America's Test Kitchen 30 Minute Suppers

8 boneless, skinless chicken thighs (about 1 1/2lbs), cut in to 1" pieces

Salt & pepper

2 Tbsp olive oil

1 onion, chopped

1 red bell pepper, chopped

8 oz cremini mushrooms, quartered (I didn't use mushrooms!)

2 garlic cloves, minced

1/4 c. red wine

1 14.5oz can diced tomatoes

4 c. water

1 c. instant polenta (I used Albers corn meal)

1 1/2 c. grated Parmesan cheese

Adjust oven rack 5" from heating element and heat broiler.  Pat chicken dry and season with salt/pepper.  heat oil in large oven safe skillet over medium high heat until just smoking.  Cook chicken until golden brown, about 3 minutes per side.  Transfer to plate.

Add onion, bell pepper and mushrooms to skillet and cook until soft, about 8 min. Stir in garlic and cook til fragrant, about 30 seconds.  Add wine and cook until reduced to glaze, about 1 min.  Add tomatoes, chicken, and any accumulated juices and bring to boil.  Reduce to simmer and cook until sauce is thickened and chicken is cooked through, about 10min. Season with salt/pepper.

Meanwhile, bring water to boil in large saucepan.  Gradually which in polenta and cook over medium heat, whisking until very thick, about 5 min.  Stir in 1 cup cheese and season with salt/pepper.  Cover to keep warm.

When chicken is done, dollop 1/4 cup mounds of polenta on top of chicken mixture, leaving about 1/2" space between polenta mounds. (My pan size didn't allow me to use all the polenta)  Sprinkle remaining cheese over polenta.  Transfer to oven and broil until polenta is hot and cheese is just beginning to brown, about 5 min.  Serve.