Saffron-Braised Chicken with White Bean & Fennel Ragù over Creamy Polenta

Name: Saffron-Braised Chicken with White Bean & Fennel Ragù over Creamy Polenta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8 pieces bone-in chicken thighs; 4 tbsp extra virgin olive oil; 2 medium fennel bulb; 1 large yellow onion; 4 cloves garlic cloves; 0.5 tsp saffron threads; 2 cans canned cannellini beans; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 3 sprigs fresh thyme; 1 leaf bay leaf; 1 tsp sea salt; 0.5 tsp black pepper; 1.5 cups polenta (cornmeal); 4 cups water; 2 tbsp fresh tarragon; 1 tsp lemon zest

Prep 20 min · Cook 45 min · Serves 4 · medium

Mediterranean Diet

A luxurious French Provençal-inspired braise featuring tender chicken thighs in a delicate saffron-infused white bean stew with caramelized fennel, finished over silky cornmeal polenta and garnished with fresh tarragon

Ingredients

8 pieces bone-in chicken thighs, about 2 lbs, patted dry
4 tbsp extra virgin olive oil, divided
2 medium fennel bulb, sliced into wedges, reserve fronds
1 large yellow onion, diced
4 cloves garlic cloves, minced
0.5 tsp saffron threads, steeped in warm broth
2 cans canned cannellini beans, drained and rinsed
1 can (14 oz) diced tomatoes, no sugar added
2 cups vegetable broth, low-sodium
3 sprigs fresh thyme
1 leaf bay leaf
1 tsp sea salt, plus more to taste
0.5 tsp black pepper, freshly ground

Saffron-Braised Chicken with White Bean & Fennel Ragù over Creamy Polenta

Ingredients

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