“I got this recipe from Rachel Ray Everyday magazine. I was drawn to this recipe because it called for chicken thighs. My DH does not like breast meat, so this was perfect for him. And it was a hit!”

Ingredients Nutrition


  1. Preheat oven to 375°F Arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. Alternatively, cook the bacon in the microwave.
  2. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
  3. Add the butter to the skillet to melt. Add the apples, onion, thyme and sage. Season with salt, pepper, and nutmeg to taste. Cook until the apples are crisp-tender, 5-6 minutes. Stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. Add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
  4. In a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. Whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. Whisk in the cheese until melted.
  5. Serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a