The MODERN PROPER
SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
CALORIES: 648
Ingredients
8 Boneless, skinless chicken thighs, about 2 pounds
2 teaspoons kosher salt, divided
1 (24) oz jar marinara sauce
4 cups chicken stock or broth
1 cup stone ground polenta or yellow cornmeal
Method
1. Sprinkle the chicken thighs with 1 teaspoon salt.
Add chicken along with the tomato sauce to your pressure cooker, giving it a quick stir to combine.
2. Cover with the lid. Turn to manual, pressure cook mode. Cook on high (full pressure) for 5 minutes.
3. Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
4. While the chicken is cooking, bring the chicken stock to a boil in a medium sized pot, set over high heat. Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Cover with a lid until ready to serve.
5. Use two forks to shred the thighs in the tomato sauce.
Serve over polenta and enjoy!
*Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time. Stir until desired consistency returns.
**Note: This chicken is equally delicious over a bowl of pasta.