I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Golden Crispy-Skinned Chicken Thighs, a silky rosemary-infused jus, and pan-seared polenta cakes crisped to perfection, this dish brings comforting fall flavors together in a way that is easy to prepare but will always impress. You’ll find everything you need here to execute this meal with confidence, no matter what occasion you’re preparing this for.
Crispy-skinned chicken thighs are an easy go-to main when I want big flavor without complication. Slow rendering transforms the skin into a golden, shatter-crisp layer, while the pan drippings build a restaurant-style rosemary jus in minutes. Paired with creamy-then-crisp polenta cakes, this dish feels refined yet deeply comforting, and is the kind of meal that brings everyone back to the table with seconds.
If you’re preparing a seasonal menu or curating a fall dinner party, these flavors are a guaranteed win. They also hold well for entertaining and offer simple make-ahead options, making your overall cooking experience smoother from start to finish.
Important Note : Polenta brands vary widely. Some cook faster, slower, or require different liquid ratios. Always follow the instructions on your polenta package and adjust as needed.
KEY INGREDIENTS
Bone-in, skin-on chicken thighs : ideal for crispy texture
Fresh rosemary and garlic : the aromatic base of the jus
White wine : adds brightness and depth
Chicken stock : for a silky, savory finish
Polenta or coarse cornmeal : forms the crisp, pan-seared cakes
Butter (or butter oil) + Parmesan : essential richness for the polenta
HELPFUL EQUIPMENT
Heavy skillet or cast iron
9 x 9 pan for setting polenta
Sharp knife
Wooden spoon or whisk
STEP-BY-STEP INSTRUCTIONS
Make the Polenta Base : Bring chicken stock to a simmer. Slowly whisk in polenta to avoid lumps. Reduce heat and cook 20–25 minutes, stirring occasionally, until thick and creamy. Stir in butter, Parmesan, thyme, salt, and pepper. Spread into a parchment-lined pan and chill at least 1 hour or up to overnight.
Prepare the Chicken : Preheat oven to 400°F. Pat chicken thighs dry and season both sides. Heat oil + butter in an oven-safe skillet and sear thighs skin-side down 7–8 minutes, until crisp and golden. Turn, add rosemary and garlic, and deglaze with white wine. Simmer briefly, then pour in stock. Transfer to the oven and roast 20–25 minutes, until internal temp reaches 165°F.
Make the Rosemary Jus : Remove chicken from the pan. Place skillet back on heat and whisk in flour. Add wine and stock, simmer 5 minutes, and finish with butter + chopped rosemary.
Pan-Sear the Polenta Cakes : Cut chilled polenta into rounds. Sear in a hot skillet with a drizzle of olive oil 2–3 minutes per side, until crisp.
Assemble & Serve : Spoon rosemary jus onto each plate. Top with polenta cakes and a crispy chicken thigh. Finish with olive oil, rosemary, or flaky sea salt.
MAKE-AHEAD & STORAGE TIPS
Polenta Base : Make 2 days ahead; sear just before serving.
Chicken : Sear earlier in the day; roast before dinner
Rosemary Jus : Make 1 day ahead; gently rewarm before serving.
FREQUENTLY ASKED QUESTIONS
Why isn’t my polenta thickening?
Brands vary significantly. Some require longer cooking or more liquid. Always cross-check with your package instructions.
Can I use boneless chicken thighs?
You can, but you will not achieve the same crisp without skin or rich drippings for the jus.
Can I make this dairy-free?
Yes. Use extra virgin olive oil instead of butter in both the polenta and jus, and omit the Parmesan.
What wine works best?
Any bright, dry wine like Sauvignon Blanc or Pinot Grigio.
HOSTING TIPS
For dinner parties, plate the polenta cakes and jus on a large platter, then nestle the chicken thighs on top. It gives a rustic yet elegant presentation and makes serving seamless at the table.
Crispy, golden chicken thighs served with buttery rosemary jus and pan-seared polenta cakes. A cozy main dish perfect for hosting guests or at your holiday table.
Ingredients
Scale
CHICKEN
6 bone-in, skin-on chicken thighs
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon sea salt
1/2 teaspoon black pepper
2 sprigs of fresh rosemary
2 cloves garlic, smashed
1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
3 cups chicken stock (or water with 1/2 teaspoon salt)
2 tablespoons unsalted butter
1/2 cup Parmesan cheese, grated
1 teaspoon fresh thyme leaves
Olive oil, for pan-searing
*Important Note : Polenta brands vary widely. Some cook faster, slower, or require different liquid ratios. Always follow the instructions on your polenta package and adjust as needed.*
Instructions
Make the Polenta Base : Bring chicken stock to a simmer. Slowly whisk in polenta to avoid lumps. Reduce heat and cook 20–25 minutes, stirring occasionally, until thick and creamy. Stir in butter, Parmesan, thyme, salt, and pepper. Spread into a parchment-lined pan and chill at least 1 hour or up to overnight.
Prepare the Chicken : Preheat oven to 400°F. Pat chicken thighs dry and season both sides. Heat oil + butter in an oven-safe skillet and sear thighs skin-side down 7–8 minutes, until crisp and golden. Turn, add rosemary and garlic, and deglaze with white wine. Simmer briefly, then pour in stock. Transfer to the oven and roast 20–25 minutes, until internal temp reaches 165°F.
Make the Rosemary Jus : Remove chicken from the pan. Place skillet back on heat and whisk in flour. Add wine and stock, simmer 5 minutes, and finish with butter + chopped rosemary.
Pan-Sear the Polenta Cakes : Cut chilled polenta into rounds. Sear in a hot skillet with a drizzle of olive oil 2–3 minutes per side, until crisp.
Assemble & Serve : Spoon rosemary jus onto each plate. Top with polenta cakes and a crispy chicken thigh. Finish with olive oil, rosemary, or flaky sea salt.
Use polenta directions on your package if they differ from this recipe.
Make ahead components simplifying entertaining.
For extra depth, finish jus with a splash of white wine vinegar.
Prep Time:20 minutes
Cook Time:45 minutes
Category:Main Dish
Method:Sear + Roast
Cuisine:Modern American, Comfort
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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