Chicken thighs with onion, garlic, diced chorizo sausage and thyme served with delicious goat cheese polenta.
Courtesy of Chef Andrea Nicholson
ingredients
Chicken with Stewed Chorizo an
Creamy Goat Cheese Polenta
directions
Pat the chicken dry and season with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, brown the chicken on both sides and transfer to plate.
Pour off all but 1 tablespoon of fat from skillet and add the chorizo, onion, garlic, and thyme and cook over medium heat for 6 minutes.
Stir in tomatoes,raisins, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.
Bring broth and milk to a boil in heavy large saucepan over high heat.
Gradually whisk in cornmeal. Reduce heat to medium.
Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes.
Whisk in cheese, season with salt and pepper and serve.