Custom dish from chef app 2

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
2. Add chicken thighs to the pot, cook until browned on all sides.
3. Stir in sliced carrots and celery, cook for 5 minutes.
4. Add chicken broth, tomato paste, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. While stew is simmering, prepare polenta. Bring whole milk to a boil in a separate saucepan.
6. Gradually whisk in polenta, reduce heat to low, and cook until thickened, stirring frequently.
7. Stir in grated parmesan cheese into the polenta, season with salt and black pepper.
8. Serve chicken stew over a bed of creamy polenta.

Prep

• Thaw chicken thighs in the refrigerator overnight if frozen.