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
- 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
