Recipe 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!
- 8 slices bacon
- 1 tablespoon olive oil
- 8 chicken thighs, boneless and skinless
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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.
- Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.