Peach yogurt chicken with polenta
Yogurt transforms into a silky pan sauce for chicken thighs, with peach adding brightness and subtle sweetness. The creaminess comes from one container of plain zero-sugar yogurt, so this shelf makes a quick weeknight dinner for two with polenta to soak it up.
About 270 calories a serving, 17 g protein, 5 g carbohydrate, 21 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 2 thighs, about 12 oz bone-in chicken thighs
From your shelf
- 1 container, 5.3 oz zero sugar peach flavor yogurt
Staples
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- 2 tablespoons butter
- 1/3 cup cornmeal (polenta)
- Bring 1 cup water to a simmer in a small pot, then slowly whisk in one-third cup cornmeal, stirring constantly to avoid lumps. Season with 1/4 teaspoon salt and cook on low, stirring every minute or two, until thick and creamy, about 12 minutes. While the polenta cooks, move to the chicken.
- Pat 2 chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high until just smoking, then lay the chicken skin-side down and do not move it until the skin is deep golden, about 7 minutes. Flip and cook the other side until golden, about 4 minutes more.
- Push the chicken to the side of the pan. Mince 2 garlic cloves and scatter over the hot oil, stirring quickly, just until fragrant, about 30 seconds. Pour in the yogurt and stir to combine with the pan drippings, scraping up any stuck bits, and bring just to a simmer. Do not let it boil.
- Nestle the chicken back into the yogurt sauce skin-side up and cover the pan. Reduce heat to low and cook until the thickest part of the chicken registers 165°F [74°C] on an instant-read thermometer, about 8 minutes. Taste the sauce and add salt and pepper as needed.
- Finish the polenta by stirring in 2 tablespoons butter until melted and fully incorporated. Divide the polenta between two bowls, top with a chicken thigh, and spoon the sauce over both.
Note Swap the chicken for pork tenderloin cut into thin medallions, reducing the final cook to 4 minutes. Leftovers keep refrigerated for three days and reheat gently over low heat. Serve with sautéed spinach or a sharp green salad to balance the sauce.
On the label
ULTRA-FILTERED NONFAT MILK, WATER, SKIM MILK, ALLULOSE, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, TAPIOCA FLOUR, CITRUS FIBER, GUAR GUM, SEA SALT, STEVIA LEAF EXTRACT (REB M), VEGETABLE JUICE CONCENTRATE (FOR COLOR), MONK FRUIT EXTRACT, CITRIC ACID, ENZYME, CULTURES, INCLUDES A DIETARILY INSIGNIFICANT AMOUNT OF SUGAR
Chobani, yogurt, serving 150 GRM, package 5.3 oz. Ingredients as printed on the label.
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Cooks as yogurt, peaches, sugar. Half of it left? Use up the yogurt.