Chicken Thighs with Apples, Onions & White Cheddar Polenta

Chicken Thighs with Apples, Onions & White Cheddar Polenta

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • cups chicken stock

  • ½

    cup apple cider

  • ¼

    cup apple brandy

  • 1

    cup milk

  • 1

    cup quick-cooking polenta

  • cups shredded sharp white cheddar


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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