Name: Spicy Maple Glazed Chicken: A Sweet and Savory Delight
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 tbsp olive oil; 1 tsp kosher salt; 1 tsp freshly cracked black pepper; 1 1.75 lb butternut squash, peeled + sliced ¼”; 4 tbsp butter; 1 large red fresno chili pepper, thinly sliced; ½ cup apple cider vinegar; ¼ cup whole grain mustard; ¼ cup maple syrup; 2 tbsp water; 1 large bunch rainbow chard, stemmed + roughly chopped; 4 cups water; 1 small handful fresh thyme sprigs (tied in kitchen twine); 1 cup polenta; ½ lb sharp white cheddar cheese, shredded; 2 tbsp butter

Description

Enjoy a comforting meal with Spicy Maple Glazed Chicken and Cheddar Polenta that fuses savory, sweet, and spicy flavors.

Ingredients

Scale

8 pieces bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp kosher salt
1 tsp freshly cracked black pepper
1 1.75 lb butternut squash, peeled + sliced ¼”
4 tbsp butter
1 large red fresno chili pepper, thinly sliced
½ cup apple cider vinegar
¼ cup whole grain mustard
¼ cup maple syrup
2 tbsp water
1 large bunch rainbow chard, stemmed + roughly chopped
4 cups water
1 small handful fresh thyme sprigs (tied in kitchen twine)
1 cup polenta
½ lb sharp white cheddar cheese, shredded
2 tbsp butter

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Instructions

Preheat your oven to 425°F. Pat the chicken thighs dry and let them sit at room temperature for about 30 minutes.
Arrange the butternut squash slices on a sheet pan, drizzle with olive oil, and season with salt. Roast for about 30 minutes.
Heat a cast-iron skillet over medium-high heat, add olive oil. Season the chicken with salt and pepper.
Sear the chicken skin-side down for about 6 minutes until golden and crisp. Flip and cook for an additional minute.
Prepare the sauce by heating butter and chili peppers, add vinegar, mustard, syrup, and water, simmering until thickened for about 12 minutes.
Cook the polenta: Bring water, thyme, and a pinch of salt to a boil then whisk in the polenta and cook for about 5 minutes.
Sauté the rainbow chard in the chicken drippings for just a minute until wilted.
Serve by spooning the polenta onto a platter, arranging roasted squash, greens, and chicken on top, and drizzling sauce.

Notes

This dish combines rich flavors and textures.

Prep Time: 30 minutes
Cook Time: 85 minutes
Category: Main Course
Method: Oven Roasting and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 670
Sugar: 10 g
Sodium: 800 mg
Fat: 37 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 150 mg