Chicken Thighs with Apples & Onions Over Cheddar Polenta
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You know I love chicken thighs, and when you through some cheese and polenta into the mix, yeah, it’s good.
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Grab a solid handful of thighs and let’s get to work. These chicken thighs with apples, onions, over cheddar polenta are a poor man’s feast.
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Ingredients
- bacon
- extra-virgin olive oil
- chicken thighs
- salt and pepper
- butter
- crispy apples
- onion
- fresh thyme
- sage leaves
- chicken stock
- apple cider
- quick-cooking polenta
- cheddar cheese
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INSTRUCTIONS
Preheat the oven to 375 degrees F. Arrange the bacon on a wire rack in an rimmed bacon sheet and cook about 10 minutes, until crispy.
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Season the chicken thighs with salt and pepper and place into the skillet and cook for 10 minutes, until well browned, flipping once halfway through cook time.
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In the same skillet, at the butter to the pan and stir to coat.
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Add the apples, onion, thyme and sage. Cook for 5 to 6 minutes.
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Add ½ cup chicken stock, the cider and brandy and scrape up any browned bits.
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