Chicken Thighs With Apples, Onions & White Cheddar Polenta
By Pinay0618 on February 28, 2013
Prep Time: 15 mins
Total Time: 55 mins
About This Recipe
"Recipe is from Rachael Ray."
boneless skinless chicken thighs
salt and pepper
braeburn apples, thinly sliced
onion, halved and sliced
sage leaves, thinly sliced
freshly grated nutmeg, to taste
2 1/2 cups
1 1/2 cups
shredded sharp white cheddar cheese
Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes.
Meanwhile, in a large skillet, heat the EVOO, a turn of the pan, 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. Cook until the apples are crisp-tender, 5 to 6 minutes. Stir in about 1/2 cup chicken stock, the apple cider and apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
Meanwhile, 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.
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Chicken Thighs With Apples, Onions & White Cheddar Polenta (cont.)