Hello my loves,
Even though the temperatures outside are still scorching, Fall is on my mind. Ready for the cool down! These crispy sage chicken thighs with creamy polenta are extra comforting and really good.
These chicken thighs are brushed with fresh chopped sage, garlic, onion powder, thyme and they lay on a bed of lemon slices. Herby and lemony and of course, buttery. Pop a tablespoon of butter on top of each piece for that butter goodness. For the polenta, I add milk and parmesan for a smooth and creamy consistency. Don’t forget to spoon the juice from the bottom of the cooked chicken dish on top when you serve. It infuses it with all that delicious flavor.
Sage Chicken Thighs with Creamy Polenta
Sage Chicken Thighs with Creamy Polenta
Ingredients
- 8 bone in, skin on chicken thighs, trimmed of overhanging skin
- 3 tbsp olive oil, plus more for drizzling
- 2 lemons, sliced
- 1 tbsp fresh chopped sage
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 8 tbsp butter
For the polenta:
- 1 tube of polenta
- 1 1/2-2 cups milk of choice
- 1/2 cup grated parmesan
- salt and pepper to taste
Instructions
- Preheat oven to 400° and drizzle olive oil in a large baking dish. Scatter lemon slices on bottom on baking dish.
- In a small bowl, add all herbs and spices and mix with 3 tbsp olive oil. Place the chicken thighs on top of the lemon slices and brush the tops of the thighs with the herb and oil mix. Top each piece with a tbsp of butter and drizzle a little more olive oil around the sides of dish and lightly on top of the chicken. Bake for 1 hour or until internal temp is 165. Important: baste the chicken once throughout, about midway through, by spooning some of the juices on top. This will ensure beautiful browning and peak crispiness.
- While the chicken bakes, make the polenta. This doesn't take long, about 10 minutes. Cut the polenta into smaller pieces and place in a medium pot. Add 1 1/2 cups milk to start, along with some salt and pepper to taste. Cook over medium/medium-low heat. Use a potato masher to mash it up until smooth. If too thick, add some more milk a little at a time. Once smooth and to consistency you like, add the parmesan. Stir with spoon until smooth and melted.
- Serve the chicken atop the polenta, spooning some of the cooking juices on top. Enojy!
Looking for other yummy entrees? My creamy sausage and tortellini soup is ultra comforting and hearty and perfect for the chilly days ahead. My crockpot beef and vegetable soup is another classic or my skinny shepherd’s pie is ridiculously delicious and a lightened up version of the pub favorite.
As always, be sure to tag me @tessa_port if you make any of my recipes! I love to see it!
