Chicken Provençal (Gluten-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 190°C or 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the 8 chicken thighs into the pot. Brown the chicken thighs on all sides until golden brown, about 3-4 minutes per side. Remove the chicken thighs from the pot and set them aside on a plate.
2. 2Add the 1 chopped onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 4 minced garlic cloves and cook for 1 minute more, until fragrant, being careful not to burn the garlic.
3. 3Stir in the about 790 g of canned diced tomatoes, 1/2 cup of Kalamata olives, 2 tablespoons of capers, 2 teaspoons of dried Herbs de Provence, 1/2 cup of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer.
4. 4Carefully return the browned 8 chicken thighs to the pot, nestling them into the tomato mixture. Once the liquid returns to a gentle simmer, cover the pot with a lid. Reduce the heat to low (about 149°C or 150°C) and cook for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5While the chicken is braising, prepare the 1 cup of gluten-free polenta. Bring 3 cups of water to a rolling boil in a medium saucepan over high heat (204.4°C or 200°C). Gradually whisk in the 1 cup of gluten-free polenta to prevent lumps. Reduce the heat to low (121.1°C or 120°C) and cook, whisking frequently, for 20-30 minutes, or until the polenta is thick and creamy.
6. 6Serve the chicken Provençal spooned over the prepared gluten-free polenta.

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