Roasted Chicken Thighs and Squash over Polenta | Recipe Review

I love a good chicken thigh. One of the more forgiving cuts of chicken, I feel like it is nearly impossible to ruin. Rarely does it succumb to overcooking like the tender chicken breast. I love rosemary and butternut squash and was intrigued to try Polenta so I tried Roasted Chicken Thighs and Squash over Polenta on page 190 from The Kitchn Cookbook by Sara Kate Gillingham & Faith Durand. Polenta is a sort of cornmeal mush or porridge originating from northern Italy. My husband described it as cheesy cream of wheat. I thought that while it was plain on its own, it served as a delicious base for the meal, especially with the balsamic vinegar.

Roasted Chicken Thighs and Squash over Polenta

For the chicken thighs and butternut squash
Roasted Chicken Thighs and Squash over Polenta
  • 2 lbs boneless, skinless chicken thighs
  • 3 lbs butternut squash, peeled and cut into 3/4-inch cubes (about 4 cups)
  • 3 teaspoons kosher salt
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 8 garlic cloves, smashed
  • 2 tablespoons cider vinegar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes (optional)

For the polenta
  • 4 cups water or chicken broth
  • 1 cup coarsely ground cornmeal
  • 1/2 cup finely grated Paremesan cheese
  • Olive oil, for drizzling
  • Salt and freshly ground pepper
  • Aged balsamic vinegar, for serving

Review by Stephanie

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