Chicken Thighs With Polenta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe from Rachel Ray Everyday magazine. I was drawn to this recipe because it called for chicken thighs. My DH does not like breast meat, so this was perfect for him. And it was a hit! Ingredients:
8 slices bacon |
1 tablespoon olive oil |
8 chicken thighs, boneless and skinless |
salt |
pepper |
3 tablespoons butter |
3 braeburn apples, thinly sliced |
1 onion, sliced |
2 tablespoons thyme |
7 -8 sage leaves, thinly sliced |
grated nutmeg |
2 1/2 cups chicken stock |
1/2 cup apple cider |
1/4 cup apple brandy |
1 cup milk |
1 cup quick-cooking polenta |
1 1/2 cups white cheddar cheese, shredded |
Directions:
1. Preheat oven to 375°F Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. Alternatively, cook the bacon in the microwave.
2. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. Add the butter to the skillet to melt. Add the apples, onion, thyme and sage. Season with salt, pepper, and nutmeg to taste. Cook until the apples are crisp-tender, 5-6 minutes. Stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
4. In a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. Whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. Whisk in the cheese until melted.
5. Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.
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