Baked polenta-crusted chicken thighs
I've tried so many ways to cook chicken — fried, baked, crusted, with more things than you can imagine. Why? Because my kids are chicken lovers. Here is one of the methods I use to give them a healthy and tasty chicken meal, reminiscent of the fried version everyone loves.
Fried chicken would surely be tasty, but since I am trying to make healthier meals at home — and cleaning up oil spatters is one of my least favorite chores — I try to limit the amount of foods I fry. Baking is much easier and less messy, because you just pop the chicken into the oven and do other things while you wait for it to cook. I wouldn't easily trade baking for frying.
Even when chicken is baked, the polenta traps its moisture quite well and creates a very good crust. Dip it into your favorite sauce, like ketchup, mayonnaise or barbecue sauce, and you've got yourself a good, healthy chicken dinner for the whole family to enjoy.
Baked polenta-crusted chicken thighs recipe
- 2 chicken thighs, with skin and bones
- Extra-virgin olive oil
- 1/2 cup polenta
- Salt and pepper
- Preheat the oven to 400 degrees F.
- Make a couple of slashes on the chicken thighs, and then rub them with olive oil.
- Coat the chicken with the polenta, and then sprinkle it with salt and pepper.
- Place the chicken thighs onto an oiled baking dish.
- Place the baking dish onto the middle rack of the oven, and bake the chicken for 1 hour or until the thighs are golden brown and cooked through.