BRONCO'S BALSAMIC CHIPOTLE CHICKEN THIGHS WITH WILD WEST CREAMY CHEESY POLENTA AND COOL AVOCADO MASH
Steps:
- Preheat oven to 400 degrees. Place diced bacon into large frying pan over medium high heat. Fry bacon until browned. Remove bacon with a slotted spoon; set aside. Reserve drippings. Place chicken on a cutting board. Trim fat; cut each into 6 pieces. Place chicken in a large bowl and sprinkle with pepper, salt, thyme, garlic and oil; toss to coat. Place chicken into hot pan with the drippings. Fry over medium high heat for 10-12 minutes, browning all sides. Transfer chicken to a non-stick baking dish. In the same frying pan, sauté carrots until tender crisp. Add onions and sauté until slightly wilted. Transfer to the baking dish. Combine vinegar, chipotle sauce, tomato sauce and 1/4 cup of the water in a bowl. Pour mixture over contents of the baking dish and stir. Place into preheated oven. Cover and bake for 30 minutes, stirring two or three times. Remove from the oven, stir in the remaining 1/4 cup water if mixture seems dry and rest for 5 minutes. While the chicken is cooking, place 2 cups of water, half and half, cream style corn and chicken bouillon in a large saucepan. Bring to a gentle boil, and add cornmeal in a steady stream, whisking briskly. Reduce heat to medium low, add butter and stir frequently while cooking for the next 5 minutes; cover with a splatter screen if needed. Just before serving, stir in sour cream. Remove from heat, cover and keep warm. Add a bit of additional half and half or water to thin polenta if needed. Serve as soon as possible. Mash avocadoes in a medium size bowl. Add lime juice and remaining 1/2 teaspoon salt; mix to combine, set aside. To serve, ladle about 3/4 cup of polenta into the bottom of each of 6 shallow bowls. Sprinkle with 2 teaspoons of grated Parmesan cheese, top with 8 pieces of the chicken and a bit of the sauce drizzled over. Spoon a dollop of the avocado onto the center. Garnish with a sprinkling of cilantro. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kaylie Cooper
[email protected]I'm not a big fan of chicken thighs, but I really enjoyed this dish. The balsamic chipotle sauce was amazing and the polenta was the perfect side.
H “Kuma” H
[email protected]This dish was easy to make and very flavorful. The chicken was moist and the polenta was creamy. I will definitely be making this again!
Leanne Mccrorie
[email protected]I've made this dish several times and it's always a hit! My family loves the chicken and the polenta is always a favorite.
Deborah Johnson
[email protected]This dish is a bit too spicy for my taste, but it was still good. I would recommend using less chipotle next time.
Sim Sim
[email protected]I'm not a fan of polenta, but I really enjoyed this dish. The chicken was moist and flavorful, and the avocado mash was a nice touch.
Jane Cottrill
[email protected]I made this dish for my friends and they loved it! The chicken was a hit and the polenta was a great side.
Zhua88devilla
[email protected]This dish is perfect for a weeknight meal. It's easy to make and the ingredients are affordable.
Atiq Tarar
[email protected]I'm not a huge fan of chipotle, but this dish was still really good. The chicken was cooked perfectly and the polenta was creamy and flavorful.
lansey ward
[email protected]The chicken was a bit dry, but the polenta and avocado mash were delicious.
Ahmari Williams
[email protected]This dish was an absolute delight! The chicken thighs were moist and flavorful, with the perfect balance of sweet and spicy. The polenta was creamy and cheesy, and the avocado mash added a refreshing touch. I will definitely be making this again!