Chicken Thighs with Apples & Onions Over Cheddar Polenta

You know I love chicken thighs, and when you through some cheese and polenta into the mix, yeah, it’s good.

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.


- 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


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.

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.

In the same skillet, at the butter to the pan and stir to coat.

Add the apples, onion, thyme and sage. Cook for 5 to 6 minutes.

Add ½ cup chicken stock, the cider and brandy and scrape up any browned bits.

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