Chicken Thighs With Polenta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 8 slices bacon
• 1 tablespoon olive oil
• 8 chicken thighs, boneless and skinless
• salt
• pepper
• 3 tablespoons butter
• 3 braeburn apples, thinly sliced
• 1 onion, sliced
• 2 tablespoons thyme
• 7 -8 sage leaves, thinly sliced
• grated nutmeg
• 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 cheddar cheese, shredded

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.