Menu Enter a recipe name, ingredient, keyword...

Chicken Thighs with Apples, Onions & White Cheddar Polenta

By

Google Ads
Rate this recipe 4.4/5 (7 Votes)

Ingredients

  • 8 slices smoked bacon
  • 1 tablespoon EVOO
  • 8 skinless, boneless chicken thighs
  • Salt and pepper
  • 3 tablespoons butter
  • 3 liberty, braeburn or other crisp apples, thinly sliced
  • 1 onion, halved and sliced
  • 2 tablespoons chopped thyme
  • 7 - 8 sage leaves, thinly sliced
  • Freshly grated nutmeg, to taste
  • 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 shredded sharp white cheddar

Details

Adapted from rachaelraymag.com

Preparation

Step 1


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.

You'll also love

Review this recipe

Apple-cinnamon Shortcake Caramel Apple Cheesecake Bars