Main Dishesbonappetit4.3
Smothered Chicken With Cheesy Polenta
Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
👥 4 Servings👤 Akino West📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Chicken
2
Mix 7 Tbsp. Diamond Crystal or ¼ cup plus 1¼ tsp. Morton kosher salt, 2 Tbsp. paprika, 1 Tbsp. smoked paprika, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, and 1½ tsp. sugar in a small bowl. Place 3 lb. skinless, boneless chicken thighs (about 8), excess fat trimmed, in a medium bowl and sprinkle ⅓ cup spice mixture over, turning chicken so both sides are coated. Cover chicken and chill ⏱️ 30 minutes. Set remaining spice mixture aside at room temperature.
. Diamond Crystal or ¼ cup plus 1¼ tsp. Morton kosher salt7 Tbsp. paprika1 Tbsp. smoked paprika1 Tbsp. ground coriander1 Tbsp¼ tsp. ground coriander. ground cumin1 Tbsp¼ tsp. ground cumin½ tsp. sugar1. skinless, boneless chicken thighs (about 8), excess fat trimmed3 lb
3
Gremolata
4
Heat ½ cup vegetable oil, 1 Tbsp. cayenne pepper, 1 Tbsp. paprika, 1 Tbsp. light or dark brown sugar, ½ tsp. chili powder, ½ tsp. garlic powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large saucepan over medium heat until oil is slightly bubbling and thermometer registers 130°, about ⏱️ 5 minutes. Let spiced oil cool.
½ cup vegetable oilVegetable oil (for frying; about 11 cups). cayenne pepper1 Tbsp. paprika1 Tbsp. light or dark brown sugar1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher, plus more1 tsp
5
Toss 1 bunch parsley, leaves with tender stems picked, ½ bunch mint, leaves picked, 4 scallions, thinly sliced, 2 garlic cloves, finely grated, and zest and juice of ½ lemon in a small bowl to combine. Drizzle 1 tsp. spiced oil over and season with salt; toss to coat herbs. Set gremolata aside. Set remaining spiced oil aside separately.
bunch parsley, leaves with tender stems picked1Zest and juice of ½ lemon
6
Gravy
7
Cook 6 oz. guanciale, finely chopped, and 6 oz. pancetta, finely chopped, in a medium Dutch oven or other heavy pot over medium heat, stirring occasionally, until beginning to brown around edges, about ⏱️ 5 minutes. Using a slotted spoon, transfer to a plate.
. guanciale, finely chopped6 oz. pancetta, finely chopped6 oz
8
Cook 10 oz. spicy Italian sausage in same pot, breaking up into small pieces and stirring occasionally with a wooden spoon, until golden, 7–⏱️ 9 minutes. Return guanciale and pancetta to pot and stir to combine. Add ¼ medium white onion, finely chopped, 1 bay leaf, 1½ tsp. five-spice powder, 1 tsp. freshly ground pepper, ¼ tsp. ground allspice, ¼ tsp. ground coriander, and ¼ tsp. ground cumin to pot and mix well. Cook, stirring occasionally, until onion is translucent and spices are fragrant, about ⏱️ 4 minutes. Pour in 4 cups low-sodium beef broth and bring to a simmer, stirring occasionally, 6–⏱️ 8 minutes. Pluck out bay leaf; discard. Reduce heat to low and keep gravy warm until ready to use.
. spicy Italian sausage10 ozbay leaf1½ tsp. five-spice powder1. freshly ground pepper1 tsp. ground coriander1 Tbsp¼ tsp. ground coriander. ground cumin1 Tbsp¼ tsp. ground cuminlow-sodium beef broth4 cups
9
Polenta and assembly
10
Whisk 1½ cups stone-ground grits and ½ cup fine-ground polenta in a small bowl to combine. Bring 4 cups water to a boil in a large saucepan. Add polenta mixture and return to a simmer, whisking constantly. Whisk in 4 Tbsp. unsalted butter, then add 1¼ cups whole milk, ½ cup coarsely grated cheddar, ½ cup coarsely grated Monterey Jack, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and cook, whisking, until cheese is melted and there are no lumps in polenta, 2–⏱️ 3 minutes. Reduce heat to low and keep polenta warm until ready to use.
½ cups stone-ground grits1. unsalted butter4 Tbsp¼ cups whole milk1. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
11
Whisk 4 large eggs, ⅓ cup buffalo sauce, and ½ cup water in a shallow bowl until eggs are incorporated and foamy. Whisk 2½ cups all-purpose flour, 2 Tbsp. cornstarch, and 3 Tbsp. reserved spice mixture (you will have a little left over) in another shallow bowl to combine.
large eggs4½ cups all-purpose flour2. cornstarch2 Tbsp
12
Pour vegetable oil into a large Dutch oven or other heavy pot fitted with thermometer to come 2" up sides. Heat oil until thermometer registers 350°. Working with 1 piece at a time, dip chicken into egg mixture to coat, letting excess drip back into bowl. Transfer to flour mixture and dredge, shaking off excess. Place on a rimmed baking sheet.
½ cup vegetable oilVegetable oil (for frying; about 11 cups)
13
Carefully drop 4 chicken thighs into oil and cook, turning occasionally and adjusting heat as needed to keep oil between 300°–325°, until golden brown and crisp, 8–⏱️ 10 minutes. Using tongs, transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt. Repeat with remaining chicken. Brush reserved spiced oil over chicken.
14
Spoon polenta onto plates; arrange fried chicken on top. Pour some reserved gravy over, then top with reserved gremolata and torn tender herbs (such as parsley, mint, and/or dill if using).
Torn tender herbs (such as parsley, mint, and/or dill; for serving; optional)
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