Good Eggs Meal Kits
One-Pan Chicken Thighs with Rhubarb & Polenta
Product Details
Tart rhubarb gets the savory treatment with browned chicken thighs, and sinks down into an unexpected and easy pan sauce.
Contains: milk. Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Rhubarb
Spring onions or green onions
Green garlic
Thyme
Chicken thighs (see note below)
Polenta
Milk
What You'll Need
Salt and freshly ground pepper
Olive oil
Chicken broth (optional)
Honey
Butter
Step 1
Chop the rhubarb. Chop 1½ cups of the spring onions, reserving some of the green tops for sprinkling. Chop 1½ tablespoons green garlic (the white and light green parts only). Pick a few sprigs of thyme leaves and toss the stems. Remove the chicken from the packaging and pat dry with paper towels. Season generously with salt and freshly ground pepper.
Step 2
In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. Turn and brown on the second side, 3 minutes. Transfer the chicken thighs to a plate.
Step 3
Return the pan to the heat, add the spring onions, and cook until softened slightly, 2 minutes. Add the green garlic and stir until fragrant, 30 seconds. Add ½ cup chicken broth or water and 1 tablespoon honey, stirring to scrape up any browned bits from the bottom of the pan. Add the rhubarb and thyme leaves, and season with salt and pepper. Nestle the chicken thighs in the mixture, along with any juices. Turn down the heat to medium-low, cover the pan, and cook until the chicken is no longer pink at the center, 18 to 20 minutes.
Step 4
Meanwhile, in a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, whisk together 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, 10 minutes. Remove from the heat and whisk in 1 tablespoon butter and ½ teaspoon salt.
Step 5
Remove the pan from the heat, and transfer the chicken to plates. Whisk 1 to 2 tablespoons butter into the rhubarb sauce, and season to taste with salt and pepper.
Step 6
Serve the polenta next to the chicken, and spoon the rhubarb sauce over the top. Sprinkle with the spring onion tops, grind with pepper, and serve warm.
