Chicken and Polenta Stew

1. 1

   Heat the olive oil in a large enameled cast-iron casserole.

2. 2

   Add the onion, garlic, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook over moderately high heat, stirring often, until the onion softens, about 5 minutes.

3. 3

   Stir in the kale, cover and cook until wilted, about 8 minutes.

4. 4

   Add the chicken stock to the casserole and bring to a boil over high heat.

5. 5

   Gradually add the polenta in a thin steady stream, stirring constantly.

6. 6

   Lower the heat to moderate and cook, stirring occasionally, until the polenta thickens, 20 to 25 minutes.

7. 7

   Stir in the chicken and simmer until cooked through, 3 to 5 minutes.

8. 8

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.