Entree: Brazil – Parana – Frango com Polenta (Braised chicken in a tomato and pepper sauce served over creamy cornmeal polenta)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1/2 cup (75 g) pitted green olives, halved (optional)
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For the polenta:
- 1 cup (150 g) yellow cornmeal (polenta)
- 4 cups (960 ml) water or low-sodium chicken stock
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tsp (5 g) kosher salt, or to taste

Instructions

1. Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper. In a large skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown chicken thighs skin-side down until golden, about 5–7 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the sliced onion and red bell pepper to the pan. Cook until softened and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds.
3. Deglaze the pan with 1/2 cup white wine, scraping up browned bits. Stir in crushed tomatoes, 1 cup chicken stock, bay leaf, smoked paprika, and oregano. Bring to a simmer.
4. Return the browned chicken to the sauce, skin-side up. Cover partially and simmer gently for 30–35 minutes until chicken is cooked through and tender. In the last 5 minutes, stir in olives (if using) and 1 tbsp red wine vinegar; adjust seasoning with salt and pepper.
5. While the chicken simmers, make the polenta: bring 4 cups water or stock and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup cornmeal. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes.
6. Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan until melted and smooth. Taste and adjust salt.
7. To serve, spoon polenta onto plates, top with braised chicken and spoonfuls of the tomato-pepper sauce. Garnish with chopped parsley.