Red Wine Mushroom Chicken with Creamy Polenta

1 boneless, skinless chicken thigh (about 150 g) 60 g quick-cooking polenta 120 ml dry red wine 100 g cremini mushrooms, sliced 180 ml chicken broth, divided 1 small shallot, finely chopped 1 tsp olive oil 1 tsp butter 1 tsp chopped fresh thyme 1 tbsp grated Parmesan Salt and black pepper

Ingredient substitutions

• Chicken thigh: Boneless, skinless chicken breast; check for tenderness sooner, as it may cook faster.
• Cremini mushrooms: Button mushrooms, sliced.
• Dry red wine: Dry white wine for a lighter, less robust sauce.
• Chicken broth: Vegetable broth.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and gentle savory notes complement the mushrooms and wine-rich chicken sauce without overpowering the polenta.

Non-alcoholic: Sparkling water with a splash of tart cherry juice.

Golden chicken and earthy mushrooms simmer in a savory red wine sauce until tender. Serve over soft, buttery polenta for a comforting one-person main dish.

Steps

1. Season the chicken with salt and pepper. Heat the olive oil in a small skillet over medium heat and brown the chicken on both sides, about 3 minutes per side; transfer to a plate. 2. Add the shallot and mushrooms to the skillet. Cook, stirring, until the mushrooms soften and begin to brown, about 4 minutes. 3. Pour in the red wine and scrape up the browned bits. Simmer until reduced by about half, around 3 minutes. 4. Add the chicken and 60 ml broth. Cover and simmer gently until the chicken is cooked through and tender, about 12–15 minutes. Stir in the thyme and butter. 5. Meanwhile, bring the remaining 120 ml broth and 120 ml water to a boil in a small saucepan. Slowly whisk in the polenta and cook, stirring, according to its package timing, until smooth and thick. Stir in the Parmesan and season to taste. 6. Spoon the polenta into a bowl and top with the chicken, mushrooms, and wine sauce.

Tips for Red Wine Mushroom Chicken with Creamy Polenta

• Choose a dry, medium-bodied red wine you would enjoy drinking; heavily oaked or sweet wine can make the sauce taste cloying.
• Use a skillet wide enough to brown the chicken without crowding so it develops a flavorful golden surface.
• Polenta thickens as it sits; have a splash of broth ready if you want to loosen it before serving.

Storage

Refrigerate leftovers within 2 hours in a sealed container and use within 3–4 days. Reheat the chicken and sauce until steaming hot; polenta may need a splash of broth to loosen.

Frequently asked questions

How do I know when the sauce is reduced enough?

It should look glossy and slightly concentrated, with enough liquid to coat the mushrooms and chicken rather than pooling like broth.

Can I prepare any part ahead?

You can slice the mushrooms and chop the shallot earlier in the day; keep them covered in the refrigerator until cooking.

What should I serve alongside it?

A crisp green salad or simply steamed green beans add freshness alongside the rich sauce and creamy polenta.