Description
Welcome, food lovers! If you’re looking for an exciting twist on a classic chicken dinner, this Spicy Maple Mustard Chicken with Creamy Polenta is the perfect dish to tantalize your taste buds. Combining the bold flavors of spicy maple mustard with crispy chicken thighs and a creamy polenta base, this recipe is sure to be a family favorite. Let’s dive into this culinary adventure that’s both comforting and packed with flavor!
Ingredients
- 1 ¾ lbs bone-in, skin-on chicken thighs
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 (2 ½ lb) butternut squash, peeled and sliced ¼” thick
- 1 bunch Swiss chard, stemmed and roughly chopped
- 3 tbsp apple cider vinegar
- 4 tbsp butter
- 1 red Fresno chili pepper, thinly sliced
- 1 tbsp whole grain mustard
- ¼ cup maple syrup
For the Creamy Polenta:
- 3 ½ cups water
- 1 small handful fresh thyme sprigs (tied in kitchen twine)
- 1 cup polenta
- ½ lb sharp white cheddar cheese, shredded
- 2 tbsp butter
Optional Substitutions:
- For a dairy-free version, substitute the cheddar cheese in the polenta with a dairy-free alternative like vegan cheddar.
- For a vegetarian option, skip the chicken and add extra vegetables like roasted mushrooms or chickpeas.
Instructions
Step 1: Prepare the Chicken
Let the chicken thighs sit at room temperature for about 15 minutes. Heat a 12” cast-iron skillet over medium heat and add enough olive oil to coat the bottom. Season the chicken thighs generously with kosher salt and freshly cracked black pepper.
Step 2: Cooking the Chicken
Place the chicken skin-side down in the skillet and cook for about 5 minutes until the skin is golden and crispy. Lower the heat to medium-low and continue cooking for another 3 minutes. Flip the chicken and cook the other side for about 5 minutes, until fully cooked. Transfer the chicken to a plate and set aside.
Step 3: Prepare the Butternut Squash
In the same skillet, add the butternut squash slices and cook over medium heat. Stir frequently, allowing the squash to caramelize without burning, for about 8 minutes. Reduce the heat, add ¼ cup water, cover with a lid, and cook until tender. Once done, transfer the squash to a plate.
Step 4: Sauté the Swiss Chard
Drizzle a bit more olive oil into the skillet, then add the Swiss chard and apple cider vinegar. Quickly sauté the greens for about a minute until wilted. Season with salt and pepper, then transfer the greens to the plate with the squash. Cover with foil to keep warm.
Step 5: Create the Maple Mustard Sauce
In the same skillet, add butter and the sliced chili pepper. Let the butter melt and slightly brown, then stir in the mustard, maple syrup, and remaining 2 tbsp of apple cider vinegar. Allow the sauce to simmer and thicken over low heat for about 5 minutes. Return the chicken to the skillet, skin-side up, and let it simmer in the sauce.
Step 6: Cook the Polenta
While the chicken simmers, prepare the polenta. In a saucepan, bring 3 ½ cups of water and the thyme sprigs to a boil. Slowly whisk in the polenta and reduce the heat to low. Stir constantly for about 5 minutes until the polenta thickens. Remove the thyme and stir in the shredded cheddar cheese and butter until melted and creamy.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For extra crispy chicken skin, make sure the chicken is at room temperature before cooking. This helps the skin to render and crisp up evenly.
- Don’t skip the rest time: Allow the chicken to rest for a few minutes after cooking. This locks in the juices, ensuring a moist and flavorful bite every time.