Wine Braised Chicken and Figs with Cheesy Polenta
It is starting to feel the tiniest bit like Autumn here in Oregon, and I am here for it. Give me all the sweaters, boots, scarves, pumpkin everything, and particularly all the comfort food.
This is the perfect cozy Sunday dinner recipe to prepare you for the changing seasons. It’s fig season as well, and I love using figs in different ways. They add a nice pop of sweetness to this savory recipe and complement the other flavors going on here.
Although this recipe takes a bit of time, it is mostly hands-off and well worth it. If polenta isn’t your thing, I think mashed potatoes would be lovely too. You want something that will hold all of those delicious juices from the wine and chicken. You will want to use as much of those juices as possible, they were so flavorful.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1/2 sweet onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 cup dry red wine
- 1 cup chicken or vegetable stock
- 12 medium-sized figs, stem removed and cut in half
- salt and pepper
- 4 sprigs of thyme, plus more for serving
- 1 cup cornmeal
- 5 cups of water
- 2/3 cup grated pecorino cheese
- 2 tbsp butter
Preheat the oven to 375 degrees F.
In a large Dutch oven, heat the olive oil over medium-high heat. Generously salt and pepper the chicken, and place it in the pan skin side down. Let brown for 3-4 minutes on each side, remove from the pan, and set aside. Turn the heat down to medium, then add the onion. Cook for about 5 minutes until they are nice and softened, add the garlic and cook for 1 minute more. Deglaze the pan with the wine, and simmer for 5-7 minutes. Make sure to scrape up all the tasty bits from the bottom of the pan. Pour in the broth, stir, and season with a little more salt and pepper to taste. Place the chicken back in the pan and nestle the figs between them. Toss in a few sprigs of thyme, then cover with the lid and place in the oven for 35-40 minutes.
While the chicken is cooking add the cornmeal and water to a sauce pan over medium-high heat. Bring up to a boil, then reduce the heat and simmer, stirring frequently,y until all of the water is absorbed. Do this for about 15 minutes, and add more water if the polenta gets too thick. Once the polenta is soft and at the consistency you like, add the cheese and butter. Stir until combined, then taste and season with salt and pepper.
Serve the chicken on the polenta, with generous spoonfuls of the broth and extra thyme. Enjoy!
