Chicken Thighs With Polenta - cooking recipe

Ingredients

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 white cheddar cheese, shredded

Preparation

Preheat oven to 375\u00b0F 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.