Best 2 Chicken Thighs With Polenta Recipes
Indulge in a flavorful culinary journey with our enticing chicken thighs and polenta recipes. Discover a symphony of flavors in our "Tuscan-Style" Chicken Thighs with Roasted Tomatoes and Spinach, where succulent chicken thighs bask in a vibrant marinade of herbs, garlic, and sundried tomatoes. Experience a taste of rustic Italian charm with our "Polenta with Sausage and Mushrooms," a hearty and comforting dish featuring creamy polenta topped with savory sausage, earthy mushrooms, and a burst of fresh herbs. Embark on a delightful escapade to Morocco with our "Moroccan Chicken Thighs with Couscous," where tender chicken thighs are infused with exotic spices and served alongside fluffy couscous. Satisfy your cravings for a classic dish with our "Chicken Thighs with Garlic Butter Sauce," a simple yet delectable recipe that showcases the natural goodness of chicken thighs in a rich and creamy sauce. And for a delightful twist, try our "One-Pot Chicken Thighs with Lemon and Herbs," a vibrant and zesty dish that combines the brightness of lemon with aromatic herbs for a refreshing and flavorful meal.
Here are our top 2 tried and tested 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
ITALIAN BARBECUED CHICKEN WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
Tips:
- Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor.
- Pat the chicken thighs dry before cooking: This will help the skin crisp up and brown.
- Season the chicken thighs generously: Use a variety of spices and herbs to flavor the chicken.
- Cook the chicken thighs over medium heat: This will help the chicken cook evenly and prevent it from drying out.
- Don't overcrowd the pan: If you're cooking multiple chicken thighs, make sure to give them enough space so that they can cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken thighs rest before serving: This will help the juices redistribute throughout the chicken and make it more tender.
- Serve the chicken thighs with your favorite sides: Polenta, mashed potatoes, or roasted vegetables are all great options.
Conclusion:
Chicken thighs are a versatile and delicious cut of meat that can be cooked in a variety of ways. This recipe for chicken thighs with polenta is a simple and flavorful dish that is perfect for a weeknight meal. The chicken thighs are cooked in a flavorful marinade and then roasted until crispy and tender. The polenta is creamy and rich, and it perfectly complements the chicken. This dish is sure to be a hit with your family and friends.
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