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Spicy Maple Glazed Chicken with Cheddar Polenta Recipe

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4.3 from 5 reviews

This Spicy Maple Glazed Chicken with Cheddar Polenta is a vibrant, comforting dish combining crispy roasted chicken thighs glazed with a tangy, spicy maple sauce, tender roasted butternut squash, sautéed rainbow chard, and creamy sharp cheddar polenta. The savory, sweet, and slightly spicy flavors meld beautifully, making it a perfect hearty meal.

Ingredients

Spicy Maple Glazed Chicken

  • 8 bone-in, skin-on chicken thighs
  • 1 (1 ¾ lb) butternut squash, peeled and sliced ¼” thick
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 4 tbsp butter
  • 1 large red fresno chili pepper, thinly sliced
  • ½ cup apple cider vinegar, plus a splash for the greens
  • ¼ cup whole grain mustard
  • ¼ cup maple syrup
  • 2 tbsp water
  • 1 large bunch rainbow chard, stemmed and roughly chopped

Cheddar Polenta

  • 4 cups water
  • 1 small handful fresh thyme sprigs (tied in kitchen twine)
  • 1 cup polenta (cornmeal)
  • ½ lb sharp white cheddar cheese, shredded
  • 2 tbsp butter

Instructions

  1. Preheat and Prepare Chicken: Preheat the oven to 425°F. Pat the chicken thighs dry and allow them to come to room temperature for about 30 minutes to ensure even cooking and crisp skin.
  2. Roast Butternut Squash: Arrange the peeled and sliced butternut squash on a sheet pan. Drizzle generously with olive oil, toss to coat evenly, spread into a single layer, and season with a pinch of kosher salt. Roast for about 30 minutes until tender and slightly caramelized, stirring if desired halfway through.
  3. Sear Chicken Thighs: Heat a 12-inch cast-iron skillet over medium-high heat and add enough olive oil to coat the bottom lightly. Season the chicken thighs generously with salt and freshly cracked black pepper. Place the chicken skin-side down in the hot skillet without overlapping. Cook for about 6 minutes until the skin is golden brown and crisp, then flip and sear the other side for about 1 minute. Remove the chicken to a plate. Repeat for all thighs.
  4. Roast Chicken: Return all the seared chicken thighs to the skillet skin-side up. Place the skillet in the preheated oven and roast for 25 minutes or until the internal temperature reaches 165°F and the chicken is cooked through.
  5. Make Spicy Maple Glaze: While chicken roasts, in a small saucepan or the emptied skillet over medium heat, melt the butter and add the thinly sliced red fresno chili pepper. Cook until butter begins to brown slightly and peppers soften. Whisk in apple cider vinegar, whole grain mustard, maple syrup, and water. Bring to a simmer, reduce heat to low, and cook for about 12 minutes until the sauce thickens and intensifies in flavor.
  6. Prepare Cheddar Polenta: In a 2-quart saucepan, combine 4 cups water, thyme sprigs tied with kitchen twine, and a pinch of salt. Bring to a boil. Gradually whisk in the polenta, then reduce heat to low. Cook for about 5 minutes, stirring frequently to avoid lumps. Remove thyme sprigs. Stir in shredded sharp white cheddar cheese and 2 tablespoons butter until smooth and creamy. Season with salt and pepper to taste.
  7. Sauté Rainbow Chard: Once chicken is out of the oven, transfer the thighs to a plate. Return the skillet to the stove over medium heat. Add the roughly chopped rainbow chard to the chicken drippings in the skillet and sauté quickly for about 1 minute until wilted. Season with salt and a splash of apple cider vinegar to brighten the greens.
  8. Assemble and Serve: Spoon the creamy cheddar polenta onto a large serving platter. Arrange the roasted butternut squash, sautéed rainbow chard, and roasted chicken thighs over the polenta. Drizzle generously with the spicy maple glaze. Garnish with extra fresh thyme leaves and freshly cracked black pepper for a final touch of flavor and color.

Notes

  • For best results, use bone-in, skin-on chicken thighs to achieve crispy skin and juicy meat.
  • When slicing butternut squash, a sharp knife and caution are important since the skin can be tough.
  • You can substitute polenta with instant polenta for quicker preparation, but adjust cooking times accordingly.
  • The red fresno chili pepper adds a moderate heat and slight fruity flavor; use less or omit if you prefer less spice.
  • Fresh thyme adds aroma to the polenta but can be omitted if unavailable. Alternatively, use dried thyme, adding it directly to the polenta while cooking.
  • Make sure to stir the polenta frequently to prevent clumping or scorching on the bottom of the pan.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated before serving.

Find it online: https://recipefeastful.com/spicy-maple-glazed-chicken-with-cheddar-polenta-recipe/