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

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
• 1/2 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
• 1/2 tsp black pepper, freshly ground
• 1 1/2 cups polenta (cornmeal), whole grain
• 4 cups water, for polenta
• 2 tbsp fresh tarragon, finely chopped
• 1 tsp lemon zest

Instructions

1. 1

   Season chicken thighs generously with salt and pepper. Heat 2 tbsp olive oil in a large braising pan over medium-high heat. Working in batches, sear chicken skin-side down for 4-5 minutes until golden, then flip and sear 2 minutes. Remove to a plate.

2. 2

   In the same pan, add remaining 2 tbsp olive oil. Add fennel wedges and cook 4-5 minutes until caramelized, stirring occasionally. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.