Originally from www.rachaelraymag.com
Makes 4 servings
Ingredients
- 8 slices smoked bacon
- 1 tablespoon EVOO
- 8 skinless, boneless chicken thighs
- Salt and pepper
- 3 tablespoons butter
- 3 liberty, braeburn or other crisp apples, thinly sliced
- 1 onion, halved and sliced
- 2 tablespoons chopped thyme
- 7 - 8 sage leaves, thinly sliced
- Freshly grated nutmeg, to taste
- 1/2 cup chicken stock
- 1/2 cup apple cider
- 1/4 cup apple brandy, bourbon, or whatever
- 1 cup polenta
- 1 cup half and half
- 2 cups chicken stock
- 1 cup water
- 1 1/2 cups shredded sharp white cheddar, gorgonzola, etc.
Instructions
- Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes.
- Meanwhile, in a large skillet, heat the EVOO, a turn of the pan, 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. Cook until the apples are crisp-tender, 5 to 6 minutes. Stir in about 1/2 cup chicken stock, the apple cider and apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
- Meanwhile, 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.
Additional notes
You can also use crumbled frozen bacon….just put it on top when you put the chicken back in.
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