Meyer Lemon Braised Chicken with Broccoli and Polenta
When the weather turns cold, we crave comforting braised dishes like this one, which comes together easily with our customer-favorite Meyer lemon sauce, a blend of tangy lemons, roasted garlic, white wine and herbs. Simply brown the chicken on the stovetop, add the sauce and braise in the oven. While the chicken simmers, you’ll have time to cook some broccoli and cheesy polenta to round out the meal. If you like, you can substitute broccolini or even broccoli rabe for the broccoli, and in lieu of preparing the dish in a regular Dutch oven, you can use the new All-Clad cast-iron Dutch oven slow cooker.
Ingredients:
- 3 1/2 lb. (1.75 kg) bone-in, skin-on chicken thighs and legs
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 1 jar Williams Sonoma Meyer Lemon Braising Sauce
- 2 Meyer lemons, thinly sliced and seeds removed
For the polenta:
- 8 cups (64 fl. oz./2 l) chicken broth
- 2 cups (12 1/2 oz./390 g) polenta
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into cubes
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
1 bunch broccoli, trimmed- 2 tsp. fresh Meyer lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
If using a regular Dutch oven, preheat an oven to 325°F (165°C). If using an All-Clad Dutch Oven Slow Cooker, select the “Sauté” function and set to 30 minutes.
Season the chicken generously with salt and pepper. If using a regular Dutch oven, place it over medium-high heat on the stove top and warm the olive oil. If using an All-Clad Dutch Oven Slow Cooker, warm the oil in the Dutch oven insert using the “Sauté” mode. Working in batches, brown the chicken on all sides until the skin is crisp, about 3 minutes per side. Return all of the chicken to the pot and add the braising sauce and lemon slices. If using a regular Dutch oven, cover the pot, transfer to the oven and cook until the chicken is very tender, 1 to 1 1/2 hours. If using an All-Clad Dutch Oven Slow Cooker, cover the pot and set to slow cook on low for 4 hours.
Meanwhile, make the polenta: In a large saucepan over high heat, bring the broth to a boil. While stirring continuously with a wooden spoon, add the polenta in a thin, steady stream until incorporated, then continue stirring to prevent lumps from forming. Reduce the heat to medium-low so the mixture bubbles occasionally. Cook, stirring and scraping the bottom and sides of the pan frequently, until the polenta is thick and starts to pull away from the sides of the pan and is no longer gritty, about 30 minutes. Remove the pan from the heat. Stir in the butter a few cubes at a time, then stir in the cheese. Season the polenta to taste with salt and pepper.
While the polenta cooks, bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, about 8 minutes. Drain and transfer to a bowl. Season with salt and pepper and sprinkle with the Meyer lemon juice.
Divide the polenta among warmed bowls and top with the chicken, sauce and broccoli. Garnish with the parsley and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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