Maple-Mustard Chicken

  • Yield servings

Ingredients

1 1/2 pounds bone in chicken thighs, skin removed
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped white onion
1/4 cup stone ground mustard
1/4 cup pure maple syrup
3/4 cup chicken stock
Polenta:
1 quart chicken stock
1 cup polenta (medium grind yellow cornmeal)
1 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons unsalted butter
1/2 cup dried cranberries
Garnish:
1/2 cup walnut pieces, lightly toasted*
2 tablespoons snipped fresh chives

Instructions

Preheat the oven to 375 degrees. Trim any excess fat from the skinless chicken thighs.

Place the flour, salt, and black pepper in a gallon-sized zipper plastic bag. Shake to mix. Add the chicken thighs and shake until lightly coated. Discard any excess flour mixture.

In a 12-inch oven-safe skillet, heat the olive oil over medium-high heat. Add the onion and cook for 3-4 minutes, or until it just starts to soften. Add the chicken thighs and cook for 3-4 minutes per side, or until just starting to brown. Add the mustard, maple syrup, and chicken stock to the pan, and stir briefly to mix. Place the pan in the preheated oven and cook for 20 minutes, or until the chicken is cooked through. Serve the chicken family-style on the bed of polenta (recipe follows), pouring the pan sauce over the top. Sprinkle the walnuts and chives over the chicken and polenta before serving. Serves 4 to 6 people.

Polenta:
In a 5-quart Dutch oven or pot bring the chicken stock to a low boil. Gradually add the polenta, stirring constantly to avoid lumps. Cook for 20-25 minutes, stirring frequently, and adding the salt and pepper during the first ten minutes of cooking time. Remove from heat and stir in the butter and dried cranberries. If you are preparing the polenta before the chicken, cover the pot to keep it warm, and stir occasionally to prevent clumping. Additional warmed chicken stock may be added if the polenta seems too thick. * To toast walnuts, place them in a 12-inch skillet and cook over medium heat, stirring frequently, until they just start to smell toasty; about 3-4 minutes.

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