Start to finish, this dish was ready in about 30 minutes. It was very easy to make and the other components came together rather easily while the chicken was braising. Despite our aversion to beer, my husband and I both enjoyed this dish. There was a slight beer taste to the chicken but it was in no way overpowering. The chicken itself was moist and tender. Together with the polenta and kale, it was a nicely balanced dish in just over 30 minutes.
Looking for more chicken recipes? Check these out:
Drunken Chicken on Creamy Polenta with Kale
Drunken Chicken on Creamy Polenta with Kale is a complete meal with power food kale, moist chicken and creamy polenta. Use Reduced sodium stock whenever possible and if not a fan of beer, simply substitute chicken stock in its place.
- For the chicken:
- 2 tablespoons flour
- Salt and pepper
- 8 bone-in chicken thighs
- 4 tablespoons butter
- 1 cup good beer or wine or chicken stock
- 2 tablespoons chopped fresh parsley
- For the Polenta:
- 2 cups water, plus more as needed
- 2 cups milk, plus more as needed
- 2 tablespoons butter
- 1 teaspoons salt
- 1 cups instant polenta
- For the Kale:
- 1 tablespoon olive oil
- 2 cups thinly sliced onions
- 1 can cannelloni beans, drained and rinsed
- 1 teaspoon salt
- ground black pepper, to taste
- 1 tablespoon garlic, minced
- 1 bag clean, torn and stemmed kale pieces
- 2 cups chicken or vegetable stock
- In a small bowl, combine the flour, 1 tsp. salt, and 1/2 tsp. pepper. Coat the chicken with the flour mixture. In a large, heavy skillet, heat 1 tbsp. butter over medium-high heat. Add the chicken skin side down and cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes; transfer to a plate. Drain the fat from the pan and stir in the beer, scraping up any browned bits.
- Return the chicken to the skillet, lower the heat, cover and simmer until cooked through, about 15 to 20 minutes. Transfer chicken to a platter and boil the braising liquid in the skillet for 2 minutes to reduce slightly. Whisk in 2 tbsp. butter and the parsley.
- Meanwhile while the chicken is braining, in a large saucepan, bring the water, milk and butter to a boil. Add salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 20 minutes, partially covered, stirring occasionally, about every 10 minutes, until the polenta is thick, smooth, and creamy. Salt and pepper to taste and adjust the desired consistency by adding more milk or water to the polenta.
- For the kale, heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes. Serve immediately.
Serving Size 1 pc
Amount Per Serving
% Daily Value
Total Fat 22.9 g
Saturated Fat 9 g
Cholesterol 153 mg
Sodium 900 mg
Total Carbohydrates 84.5 g
Dietary Fiber 19.5 g
Sugars 4.3 g
Protein 61 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.