Crispy Chicken Thigh on Parmesan Polenta with Sun-Dried Tomato Basil Sauce

Make a pretty, filling plate with this recipe! Perfect for a family dinner, or date night cooking in (and you’ll have the perfect leftovers for lunch later). This dish represents the best of comfort food, with the savory sweetness of sun-dried tomatoes adding a unique twist that’ll have you licking your plate when you’re done.

Prep Time: 15 minutes

Cook Time: 40 minutes

Level: Medium

Ingredients - serves 4

• 4 large chicken thighs, bone-in, skin-on, removed from packaging and dried out well

• 3 tbsp. olive oil, separated

• 1 tbsp. butter

• 2 cups of course or medium ground cornmeal

• 7 1/2 cups chicken of chicken broth, separated in 6 and 1 1/2 cups

• 1 cup of sun-dried tomatoes in oil (with oil included)

• 2 cups of loose packed basil leaves

• 3 cloves of garlic, minced

• 1 cup shredded and grated parmesan reggiano

• 4-6 sprigs of thyme

• Kosher salt

• Black pepper

• Optional: extra thyme for garnish