Crispy chicken Thighs with Green Chili Polenta And Frontera

Malzemeler

4 bone in skin on chicken thighs

3/4 cup chicken stock

3/4 cup heavy whipping cream

2 1/2 tablespoons fine polenta

2 1/2 tablespoons course yellow polenta

1/2 cup chopped green chili’s

3/4 cup shredded Monterey Jack cheese with chili

1 jar Fronterra Grill Tomitillo Grren Salsa

Yöntemler

For the polenta:

Combine the stock and whipping cream in a large pot and bring to a boil. Reduce heat to low and slowly whisk in the polentas. Continue stirring for approximately 20 minutes until the polenta releases from the side of pan. Stir in the chili and cheese. Keep warm.

For the chicken:

Preheat oven to 400

Place chicken thighs in a COLD saute pan and turn on heat to medium high. Do not touch for about 10 minutes. Check by carefully peeking under to see if the skin is crispy. DO NOT FLIP. Put in the heated oven for about 15 minutes or until cooked through.

To Plate:

Mound some polenta in the center of a shallow bowl and place a chicken thigh in the middle. Spoon the Frontera Grill Salsa around the sides