Saffron-Braised Chicken with Crispy Polenta & Roasted Romanesco

Ingredients

• 2 pieces chicken thighs, bone-in skin-on, about 10 oz total
• 1/4 tsp saffron threads
• 3/4 cup dry white wine, such as pinot grigio
• 1 cup low-sodium chicken broth
• 1/2 cup polenta, cornmeal, whole grain
• 2 1/2 cups water, for polenta
• 8 oz romanesco broccoli, cut into florets
• 1 medium shallot, sliced thin
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 whole bay leaf
• 4 tbsp extra virgin olive oil, divided
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F. Steep saffron threads in 2 tbsp warm water for 5 minutes to bloom.

2. 2

   Season chicken thighs with salt and pepper on both sides.