Chicken Thighs With Apples, Onions & White Cheddar Polenta |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
8 slices smoked bacon |
1 tablespoon olive oil |
8 boneless skinless chicken thighs |
salt and pepper |
3 tablespoons butter |
3 braeburn 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 cheese |
Directions:
1. Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes.
2. 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.
3. 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.
4. 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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