Coriander chicken thighs simmered with tomatoes and mushrooms make a hearty stew that’s served over soft polenta.
Cook, stirring occasionally, mushrooms in olive oil over medium heat for 6 to 8 minutes or until softened and lightly browned in a large skillet. Set aside.
Mix rub ingredients together; rub on thighs. In a large skillet, cook, stirring occasionally, thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue cooking, stirring occasionally, for 2 to 3 minutes or until soft and lightly browned. Add chicken broth, tomatoes, and cooked mushrooms; simmer 15 to 20 minutes or until chicken thighs are fork-tender with no hint of pink. Cook to internal temp of 165°F.
Prepare polenta. In a 3-quart saucepan bring chicken broth to a boil; gradually whisk in corn meal and salt. Continue to cook over low heat, stirring constantly for 20 to 25 minutes.
Remove from heat; stir in Parmesan cheese and thyme leaves. Serve chicken stew on soft polenta.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.