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.