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Crispy Skin Chicken Thigh on Asiago Polenta, Topped with Sun-Dried Tomato Basil Sauce
Prep Time: 5 minutes Cook Time: 30 minutes
Ingredients - Serves 4
- 4 bone in, skin on chicken thighs
- 1 24 oz roll of pre-cooked polenta (recipe for polenta from scratch to come)
- 2 cloves garlic, finely chopped (or 2 tsp minced)
- 1/2 cup asiago cheese, shredded
- 1 cup chicken stock (or water if you don't have any, but stock has better flavor)
- 1 tbsp of canola oil
- 1 tbsp butter
- 4 tbsp sun dried tomatoes (if from a jar, drain and dry from oil)
- 1/4 cup basil, broken into 4-6 pieces per leaf (~10 large leaves)
- 1/4 cup heavy cream
- Paprika
- Kosher salt
- Black pepper
1. In a saucepan, empty the polenta from its wrapping, fill 1 cup of chicken stock and empty about 1/4 of it into the saucepan, and add the chopped or minced garlic. Turn on low heat and cover. Keep the leftover stock ready on the side.
2. Cook polenta for 30 minutes. Every five minutes, lift cover to stir and slowly add some stock to keep liquifying the polenta. Add more or less stock depending on desired consistency.
3. While polenta is cooking, take out chicken thighs, and pat them as dry as you can. Season on both sides with Kosher salt, black pepper, and paprika.
4. Pre-heat oven to 450 degrees.
5. Heat 1 tbsp of canola oil in a medium or large (preferred) cast iron skillet on high heat. Once oil begins to lightly smoke, place chicken thighs skin side down in the skillet.
6. After 1 minute, turn heat down to medium and let chicken cook in pan for 10 minutes. Move around a bit to give the chicken an even cook.
7. After 10 minutes, remove cast iron pan from stovetop and move into the oven. Let cook for 8 minutes.
8. After 8 minutes, remove from oven and flip the chicken skin side up. Place back into the oven and let cook for 5 minutes.
9. Take skillet out of oven, remove chicken to rest, and let the skillet cool for 5 minutes.
10. Place 1 tbsp of butter, basil, and sun dried tomato in the skillet and cook on medium heat, stirring occasionally. Once aromatic and lightly sizzling, pour heavy cream into skillet and stir until smooth. Turn off heat.
11. Just before serving, mix asiago cheese and a few pinches of Kosher salt into the polenta until fully integrated.
Plating: Divide polenta in quarters and place on the center of a plate. With a spoon, flatten out. Place chick on top, and pour 1/4 of sauce mixtures directly on top of the chicken. Enjoy!
