Chef Jeff Mauro is opening his first EVER restaurant, Pork & Mindy’s, which is located in the Bucktown/Wicker Park neighborhood, this December. I can’t wait, as his delicious eats will be just steps away from my door!!! Therefore, I’ve teamed up with Jeff to make one of his favorite recipes in A Girl and Her Food’s kitchen using Pork & Mindy’s line of sauces. The BBQ chicken with cheesy polenta is quick, easy and a comforting dish for a weeknight dinner or Sunday supper, it may come in handy during this weekend's snow storm!
BBQ Chicken with Cheesy Polenta
4 bone-in chicken thigh and leg or chicken breasts
Salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 teaspoons Italian seasoning
3 tablespoons extra-virgin olive oil
4 thick cut slices pancetta or bacon, chopped
1 medium red onion, chopped 1 ½ cup Pork & Mindy’s sweet sauce
2 ½ cups chicken stock
1 ½ cups milk
1 cup quick cooking polenta
2 tablespoons butter
½ cup shredded cheddar cheese
Chopped fresh basil leaves for garnish
Preheat oven to 400 degrees. Season the chicken liberally with salt and pepper, poultry seasoning, and Italian seasoning.
Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of its flavor and drippings into the pan, then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp.
Add onions, cook 5 minutes then add the Pork & Mindy’s sweet sauce and ½ cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more. Bring remaining 1½ cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, and remove from heat.
Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some chopped basil leaves. Enjoy!