Extra virgin olive oil
10 boneless, skinless chicken thighs
1 tablespoon thyme leaves, minced
2 tablespoons olive oil
2 large onions, sliced thin
3 carrots, peeled and cut into 1-inch pieces
1/2 cup dried apricots, chopped
1 cup green olives, pitted
2 bay leaves
4 stems parsley
2 1/2 cups white wine
1 tablespoon Dijon Mustard
5 cups chicken stock
2 1/4 cups water
2 cups chicken stock
1 1/4 cups cornmeal
1/4 cup mascarpone cheese
2 tablespoons unsalted butter
kosher salt and fresh ground pepper, to taste
Apricot and olives might seem like an odd combo, but the salty-sweet thing works with the chicken’s mild flavor and a nice dose of wine. A healthy spoonful of polenta sops up the juices of the chicken and forms a creamy sauce.
Yield: 5–6 servings
Pat chicken dry, and season with thyme, salt, and pepper. Heat a large sauté pan with high edges to medium-high, and add 1 tablespoon of oil. Add chicken when oil is shimmering. Sear on both sides, about 3 seconds per side. Remove chicken, and add another tablespoon of oil. Add onions and carrots, and cook until vegetables have some color, about 5 minutes. Add apricots, olives, and bay leaves. Wrap and tie parsley in cheesecloth. Add parsley and white wine, and reduce by half. Add mustard, chicken, and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook until chicken is tender, about 40 minutes. Remove chicken, and bring sauce to a boil. Cook, stirring frequently, until it has thickened, about 4–5 minutes. Return chicken to pan until serving.
Bring water and chicken stock to a boil. Gradually add polenta, whisking constantly. When polenta starts to thicken, reduce heat to low, and stir with a spoon. Cook until tender, about 20 minutes. Add mascarpone and butter, and mix well. Season with salt and pepper, and serve with chicken.