Pan-Seared Chicken Thighs with Creamy Polenta and Sautéed Kale
Tender, pan-seared chicken thighs seasoned with paprika, served alongside a comforting, creamy polenta and vibrant sautéed kale with garlic.
Ingredients
- Chicken Thigh330 g
- Chicken Broth230 ml
- Garlic10 g
- Milk95 ml
- Parmesan Cheese15 g
- Olive Oil17 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Polenta95 g
- Kale200 g
- Paprika1 tsp
Instructions
- 1Step 1
Pat chicken thighs dry and season generously with paprika, salt, and black pepper.
- 2Step 2
In a medium saucepan, combine chicken broth and milk. Bring to a simmer over medium heat.
- 3Step 3
Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 5-7 minutes, stirring frequently, until thickened. Stir in Parmesan cheese until melted and creamy. Keep warm.
- 4Step 4
While polenta cooks, heat 10ml of olive oil in a large skillet over medium-high heat.
- 5Step 5
Add chicken thighs to the hot skillet and sear for 6-8 minutes per side, or until cooked through and golden brown.
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