Apple Cider Chicken Thighs
Buttery Polenta
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Ingredients
- ¾ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 Honeycrisp apple, thinly sliced
- ¼ cup thinly sliced red onion
- ½ tsp dried crushed rosemary
- ¼ cup apple cider
- 3 Tbsp less sodium chicken broth
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 2 tsp 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 tsp oil to same skillet. Add apple, 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 apple and onion are tender.
Side Dish Ingredients
- 1⅓ cups less sodium chicken broth
- ⅓ cup instant polenta
- ¼ tsp salt
- ¼ tsp pepper
- 1 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 | 2 | 2 | |
| Calories |
336
|
155
|
491
|
| Fat (g) | 14 | 6 | 20 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 18 | 22 | 40 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 365 | 715 | 1080 |
| T. Sugs (g) | 13 | 1 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
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