White Wine Chicken Thighs Over Creamy Polenta

Yield 4-6 servings

Recipe from Gina over at



  1. Season your chicken with salt and pepper.
  2. In a medium saucepan, combine the vinegar, honey, 3/4 cup chicken broth, and tomato paste.
  3. Boil it all for about 5 minutes, until it reduces down to about 3/4 cup, then remove it from the heat and set it aside.
  4. In a large skillet, melt the butter over medium-low heat and add the chicken.
  5. Cook the chicken thighs on both sides, until they’re brown, about 6-8 minutes.  Afterwards, remove the chicken thighs from the skillet and set them aside in a separate dish.
  6. Add the shallots and garlic to the skillet and cook them on low until they’re soft, about 5 minutes.
  7. Add the chicken back to the skillet with the shallots and garlic.  Pour the sauce over it all and add in the wine, remaining broth, salt, and pepper.
  8. Cover it all and let it simmer for about 20 minutes, until tender.
  9. During the last few minutes, stir in the sour cream.  If at any point, the sauce dries up, add more broth.
  10. Serve the chicken on top of some creamy polenta and top it with fresh parsley.


*No matter what kind of polenta you buy {instant or uncooked}, add in a 1/4 cup of shredded Parmesan while it’s hot for some extra flavor.

Recipe by Unruly Bliss at