Italian Chicken Stew Over Polenta: A Cozy One-Pot Meal

Italian chicken stew over polenta pairs tender chicken thighs with tomatoes, vegetables, herbs, and a creamy bed of cornmeal. Polenta is especially familiar in northern Italian cooking, though chicken stews and their ingredients vary by region and household; this version is a practical, Italian-inspired braise for a satisfying dinner.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs, about 6 thighs
1 tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, finely chopped, about 1 cup (130 g)
2 celery ribs, finely chopped, about ¾ cup (90 g)
4 garlic cloves, minced, about 1 tbsp (15 g)
2 tbsp (30 g) tomato paste
½ cup (120 ml) dry white wine
1 can crushed tomatoes, 28 oz (794 g)
1 cup (240 ml) low-sodium chicken broth
1 tsp (1 g) dried oregano
½ tsp (0.5 g) dried thyme
1 bay leaf
½ tsp (1 g) red pepper flakes, optional
½ cup (75 g) pitted green or Kalamata olives, halved
2 tbsp (8 g) chopped fresh parsley, plus more to finish
1½ cups (240 g) coarse yellow polenta or coarse cornmeal
6 cups (1.42 L) water, or a mix of water and broth
1 tsp (6 g) kosher salt for the polenta
2 tbsp (28 g) unsalted butter
½ cup (50 g) finely grated Parmesan, plus more for serving

Instructions

Prepare the ingredients. Chop the onion, carrots, and celery into small, fairly even pieces so they soften at about the same rate. Mince the garlic and pat the chicken thighs dry with paper towels; dry skin browns better than damp skin. Season the chicken on all sides with 1 teaspoon salt and the black pepper. Have the tomatoes, broth, wine, herbs, and olives ready before you begin cooking.
Brown the chicken. Heat the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Arrange the thighs skin-side down without crowding; work in batches if needed. Brown for about 6 minutes, then turn and brown the other side for 2 to 3 minutes. Transfer the chicken to a plate. It will finish cooking in the stew, so browning is for color and flavor, not a sign that it is done.
Soften the vegetables. Lower the heat to medium. Pour off excess fat if there is more than about 1 tablespoon in the pot, leaving the browned bits behind. Add the onion, carrots, and celery and cook for 5 to 6 minutes, stirring occasionally, until beginning to soften. Stir in the garlic and tomato paste and cook for 1 minute, scraping the pot so the paste darkens slightly without burning.
Build the braising liquid. Pour in the wine and stir, scraping up the browned bits from the bottom. Let it bubble for about 2 minutes, then add the crushed tomatoes, broth, oregano, thyme, bay leaf, and red pepper flakes if using. Stir to combine. Return the thighs to the pot skin-side up, along with any juices on the plate. The liquid should come partway up the chicken, not cover it completely.
Braise the chicken and start the polenta. Bring the stew to a gentle simmer, cover, and lower the heat so it bubbles softly rather than boiling hard. Cook for 40 minutes. During this time, make the polenta: bring the 6 cups of water and 1 teaspoon salt to a boil in a medium, heavy saucepan. Gradually whisk in the polenta in a thin stream to limit lumps. Reduce the heat to low and cook, stirring often, for 35 to 40 minutes, or according to the package directions, until thick and tender. If it becomes too stiff before serving, whisk in a little hot water.
Check the chicken and finish the stew. After 40 minutes, check the thickest part of a thigh with an instant-read food thermometer, keeping the probe away from the bone. USDA FSIS states that poultry must reach a safe minimum internal temperature of 165°F (74°C); if a thigh has not reached that temperature, cover and simmer for another 5 to 10 minutes before checking again. Stir the olives and parsley into the pot and simmer uncovered for 3 to 5 minutes. Taste the sauce and adjust the salt and pepper. Remove the bay leaf.
Finish the polenta and serve. When the polenta is tender, take it off the heat and stir in the butter and Parmesan. Taste and add salt if needed. Spoon polenta into warm bowls, set a chicken thigh on each portion, and ladle the tomato-vegetable sauce over and around it. Finish with extra parsley and Parmesan.

Tips

Brown in batches. Crowding traps steam and leaves the chicken pale. If the pot is too small to hold the thighs in one layer with a little room around them, brown half at a time. Let the pot heat back up before adding the next batch, and keep the browned bits in the pot for the sauce.
Keep the braise gentle. A hard boil can make the sauce splatter and the chicken cook unevenly. Once it simmers, turn the heat down until you see occasional bubbles around the edge. If the sauce looks very thick before the chicken is done, add broth or water a few tablespoons at a time.
Use the right cornmeal. Coarse polenta gives a pleasantly textured, creamy result, while fine cornmeal cooks faster and can become pasty if stirred for the full time. If using a quick-cooking product, follow its package timing and begin it closer to serving. Stir regularly, especially near the bottom of the saucepan, to prevent scorching.
Swap thoughtfully. Boneless, skinless thighs can be used, but they brown differently and may finish sooner, so start checking their temperature earlier. For a wine-free stew, replace the wine with an equal amount of broth; the sauce will be a little less bright, so finish with a small splash of red-wine vinegar if it tastes flat.

Serving Suggestions

Serve the stew in shallow bowls so each person gets both a generous spoonful of polenta and plenty of sauce. A final sprinkle of Parmesan and chopped parsley adds a salty, fresh finish. Since the tomato braising liquid is rich, a simple green salad dressed with olive oil and vinegar makes a useful contrast. Steamed green beans, sautéed spinach, or roasted broccoli also work well, especially if you want another vegetable on the table.

For a relaxed meal, bring the pot and saucepan to the table and let everyone choose a thigh and spoon on extra sauce. Have crusty bread available for catching the remaining tomato juices. If you are serving guests, the stew can be made shortly ahead and held covered over very low heat; make the polenta near serving time, since it thickens as it stands. If it does firm up, loosen it with a little hot water and whisk until smooth again.

Variations

Use boneless chicken. Boneless thighs are easier to portion and eat. Add them after the vegetables and sauce are assembled, then begin checking for 165°F (74°C) after about 25 minutes of gentle simmering; the exact time depends on their size. Bone-in thighs give the sauce a deeper, more rounded flavor.
Add mushrooms. Brown 8 oz (225 g) sliced cremini mushrooms after removing the chicken, then transfer them to a plate while you soften the vegetables. Return them to the pot with the tomatoes. They add an earthy note and make the stew feel more substantial without changing its basic method.
Adjust the olives and heat. Use green olives for a briny, slightly firmer bite or Kalamata olives for a more pronounced, fruity flavor. Leave out the red pepper flakes for a mild stew, or increase them a little if you like gentle heat. Olives and Parmesan both contribute salt, so taste the finished sauce before adding more.
Choose another base. The stew is also good over soft mashed potatoes, pasta, or crusty bread. For a looser, spoonable polenta, whisk in extra hot water at the end; for a firmer texture, cook it a few minutes longer while stirring. These changes affect the base, not the stew’s cooking time.

Storage and Reheating

Refrigerate the stew and polenta within 2 hours of cooking. Store them separately in shallow, covered containers; the stew keeps for 3 to 4 days in the refrigerator. Polenta also keeps for 3 to 4 days, though it will set firm as it cools. For longer storage, freeze the stew in airtight freezer containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating. Polenta can be frozen too, but its texture may be less smooth after thawing.

Reheat stew gently in a covered saucepan over medium-low heat, stirring the sauce occasionally and adding a splash of broth or water if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the amount you plan to eat. To revive refrigerated polenta, warm it in a saucepan over low heat with a little water or broth, whisking until creamy; add a little butter or Parmesan if you like. You can also cut firm polenta into slices and pan-fry them, then serve the hot stew over the crisp-edged pieces.

Frequently Asked Questions

Can I make the chicken stew ahead?
Yes. Cook the stew, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat it to 165°F (74°C) before serving. The flavors settle as it rests, and the sauce may thicken in the refrigerator; thin it with a little broth while reheating. Make the polenta close to dinner if you want it soft and creamy.

Can I use chicken breasts instead of thighs?
You can, but breasts are leaner and can dry out if braised as long as bone-in thighs. Use similarly sized pieces and begin checking their thickest part with a thermometer well before the 40-minute mark; remove each piece when it reaches 165°F (74°C). Bone-in thighs are more forgiving and give the sauce a richer flavor.

Why is my polenta lumpy?
Lumps often form when the cornmeal is poured into the water all at once. Whisk continuously as you add it in a slow, steady stream, then keep stirring as it thickens. If a few lumps remain, whisk firmly or use a sturdy spoon to press them against the side of the pan. Starting with the amount of liquid in the recipe also helps the grains hydrate evenly.

What if the stew sauce is too thin?
Remove the cooked chicken to a plate and simmer the sauce uncovered for several minutes until it reduces to the consistency you like. Stir often so the bottom does not scorch, then return the chicken to the pot. If the sauce is too thick instead, loosen it with broth or water a little at a time.

Can I make this recipe without wine?
Yes. Use ½ cup (120 ml) additional chicken broth in place of the wine. Wine adds acidity and depth, so after simmering, taste the sauce and add a small splash of red-wine vinegar or lemon juice only if it needs brightness. The stew will still be flavorful without it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).