Tuscan Chicken with Polenta

Name: Tuscan Chicken with Polenta
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 teaspoons, finely chopped fresh rosemary; , Salt and pepper; 2 teaspoons, Grated zest and 2 teaspoons juice from 1 lemon; 8 , bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed; 2 tablespoons, olive oil; 2 (16-ounce) cans, cannellini beans, drained and rinsed; 2 tablespoons, finely chopped fresh parsley; 3 , garlic cloves, minced; 4 cups, low-sodium chicken broth; 1 1/2 cups, instant polenta

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Appears in Cook's Country February/March 2011

We put an end to boring weeknight chicken dinner.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

When developing our recipe for Tuscan Chicken, we found that bone-in, skin-on chicken thighs were far more flavorful than boneless, skinless breasts. Cooking the chicken skin side down on the stovetop ensured well-rendered skin and juicy me...

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