Chicken Thighs With Polenta

Submitted by Chris Reynolds

"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!"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

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.