Chicken Thighs With Polenta Recipes
CHICKEN THIGHS WITH POLENTA
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!
Provided by Chris Reynolds
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 634.4, Fat 45.7, SaturatedFat 19.1, Cholesterol 171.1, Sodium 607.2, Carbohydrate 20.4, Fiber 2.5, Sugar 12, Protein 35.5
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- 2. Bring four cups of water and 1 teaspoon of salt to a boil in a heavy saucepan. Gradually whisk in the polenta (if you dump it all in at once it will clump up and be hard to make smooth) until it begins to thicken. Reduce heat to medium low and cook until soft and creamy, stirring often, about 30 minutes. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
- 3. In a deep skillet, heat 1/4 cup olive oil, and brown the onions and garlic. Once the onions have softened, add the thyme, red pepper flakes, and persevered lemon. After 5 minutes, increase the heat and add the chicken stock. Once the stock has come to a boil, reduce the heat and simmer for 25 to 30 minutes. The sauce should be thick and reduced by half. Add the chopped parsley just before serving.
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