Braised Chicken with Creamy Parmesan Polenta

Name: Braised Chicken with Creamy Parmesan Polenta
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Française
Ingredients: 2 whole chicken thighs, skin removed; 1/2 medium onion, finely chopped; 2 plum tomatoes, peeled and diced (or 1 can of peeled tomatoes); 2 garlic cloves, minced; 1/2 cup fresh chives, finely sliced; 250 g (1¼ cups) fine cornmeal (polenta); 1/2 vegetable stock cube; 1 litre (4 cups) boiling water; 100 g (1 cup) grated parmesan; 2 tablespoons olive oil; Whole black olives, to taste; Salt and black pepper, to taste

By Marie Lefebvre · Updated October 31, 2026

Tender chicken thighs slowly braised in a rich tomato and olive sauce, served over velvety parmesan polenta that soaks up every drop of flavour. A satisfying, crowd-pleasing meal made entirely from pantry staples.

Prep⏱️ 45 min

Servings👥 2 servings

Difficulty📊 Easy

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🛒 Ingredients

2 servings

2 whole chicken thighs, skin removed
1/2 medium onion, finely chopped
2 plum tomatoes, peeled and diced (or 1 can of peeled tomatoes)
2 garlic cloves, minced
1/2 cup fresh chives, finely sliced
250 g (1¼ cups) fine cornmeal (polenta)
1/2 vegetable stock cube
1 litre (4 cups) boiling water
100 g (1 cup) grated parmesan
2 tablespoons olive oil
Whole black olives, to taste
Salt and black pepper, to taste

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Directions

1
Season the chicken thighs with salt, pepper, chopped onion and minced garlic. Set aside for 20 minutes so the flavours can penetrate the meat.
2
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chicken 3 minutes per side until deep golden brown, turning occasionally to prevent sticking.
3
Pour in the boiling water and scrape the bottom of the pot with a wooden spoon to lift all the caramelised bits into the liquid.
4
Add the peeled tomatoes with their juice, partially cover and simmer over low heat for 25 minutes until the chicken is completely tender.
5
Remove the chicken from the pot and keep warm. Stir the black olives into the braising sauce and adjust the seasoning.
6
In a separate saucepan, bring water to a boil with the crumbled stock cube. Gradually pour in the cornmeal in a thin stream, whisking constantly to avoid lumps.
7
Cook over low heat, stirring frequently, for 15 to 20 minutes until the polenta thickens and pulls cleanly away from the sides of the pan.
8
Remove from heat and stir in the grated parmesan until fully melted and the polenta is smooth and creamy throughout.
9
Spoon the creamy polenta into warm deep bowls, place the braised chicken on top and ladle the tomato-olive sauce generously over everything. Finish with fresh chives and serve immediately.

💡 Chef's Tip

For an even richer polenta, stir in a knob of butter along with the parmesan at the end. If the braising sauce looks too thin, reduce it uncovered over high heat for a few minutes before serving.