Apple Cider Chicken Thighs
Buttery Polenta
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 3 Honeycrisp apples, thinly sliced
- 1 red onion, thinly sliced
- 1½ tsp dried crushed rosemary
- ¾ cup apple cider
- ½ cup low-sodium chicken broth
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches if necessary, in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side. Remove from skillet.
- Reduce heat to medium, and add 1 Tbsp oil to same skillet. Add apples, onion, and rosemary to skillet; cook 3 to 4 minutes, stirring often and scraping any browned bits.
- Add apple cider, broth, and chicken to skillet; cook 5 to 6 minutes or until sauce is thickened and apples and onion are tender.
Side Dish Ingredients
- 4 cups low-sodium chicken broth
- 1 cup instant polenta
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter
Side Dish Instructions
- Bring broth to a boil in a saucepan over medium heat; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add butter; stir until melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
315
|
154
|
469
|
| Fat (g) | 13 | 6 | 19 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 18 | 22 | 40 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 348 | 286 | 634 |
| T. Sugs (g) | 13 | 0 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
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