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.

Crispy-Skinned Chicken Thighs

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Author: Caitlin
Total Time: 1 hour 5 minutes
Yield: Serves 6

Description

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

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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)
1 cup chicken stock
1 tablespoon Garlic Oil (optional)

ROSEMARY JUS

Pan drippings from the chicken
1 tablespoon gluten free 1:1 flour
1/2 cup white wine
1 cup chicken stock
1 teaspoon fresh rosemary, finely chopped
1 tablespoon unsalted butter (to finish)

POLENTA CAKES

3/4 cup polenta or coarse cornmeal*
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.*

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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.