Tuscan Chicken with Polenta

From Cook's Country | February/March 2011

Why this recipe works:

When developing our recipe for Tuscan Chicken, we found that bone-in, skin-on chicken thighs were far more flavorful than boneless, skinless breasts. Cooking the chicken skin side down on the stovetop ensured well-rendered skin and juicy meat. Instant polenta provided a timesaving side dish… read more

When developing our recipe for Tuscan Chicken, we found that bone-in, skin-on chicken thighs were far more flavorful than boneless, skinless breasts. Cooking the chicken skin side down on the stovetop ensured well-rendered skin and juicy meat. Instant polenta provided a timesaving side dish for our weeknight chicken dinner.

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Serves 4

Ingredients

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