Braised Balsamic-Mustard Chicken Thighs with Creamy Polenta and Roasted Brussels Sprouts

Trim 1 lb of Brussels sprouts and cut them in half. Thinly slice 2 medium shallots and peel and slice 6 cloves of garlic. Set all prepared vegetables aside.

Pat dry 4 lbs of bone-in, skin-on chicken thighs with paper towels (do not wash). Season all sides of the chicken thighs generously with 1.5 tsp of kosher salt and 1 tsp of black pepper.

Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken thighs skin-side down for 6 to 8 minutes until the skin is deeply golden and crisp. Flip and sear for 4 to 5 minutes on the other side. Transfer the chicken to a plate, leaving about 2 tbsp of the rendered fat in the pan.

Reduce the heat to medium. Add the 2 sliced shallots and 6 sliced garlic cloves to the pan. Cook for 2 to 3 minutes, stirring constantly to scrape up the browned bits (fond) from the bottom of the pan.

Pour in 1/2 cup of balsamic vinegar and 1 tbsp of honey, scraping the bottom of the pan with a wooden spoon. Whisk in 2 tbsp of Dijon mustard and 1 tbsp of whole grain mustard. Let the mixture bubble and reduce by half, about 2 to 3 minutes.

Pour in 2 cups of chicken broth. Add 2 sprigs of fresh rosemary and 4 sprigs of fresh thyme. Return all 4 lbs of chicken thighs and any accumulated juices to the skillet, skin-side up (the liquid should come about halfway up the thighs). Bring to a simmer, then cover, reduce heat to low, and let braise for 30 minutes until the chicken is tender and registers 175 degrees F.

While the chicken braises, roast the Brussels sprouts. Preheat your oven to 400 degrees F. Toss the 1 lb of halved Brussels sprouts with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until they are tender and charred at the edges.

To make the polenta, combine 2 cups of whole milk, 2 cups of water, and 1 tsp of salt in a medium saucepan. Bring to a gentle boil over medium-high heat. Slowly whisk in 1 cup of cornmeal in a thin, steady stream to prevent lumps. Reduce the heat to low, cover, and cook for 25 minutes, stirring vigorously every 5 minutes, until thick and creamy. Stir in 3 tbsp of unsalted butter and 1/2 cup of grated Parmigiano-Reggiano cheese. Cover and keep warm.

Once the chicken is done, transfer the thighs to a clean plate. Discard the rosemary and thyme sprigs. Increase the heat to medium-high and simmer the braising liquid uncovered for 5 to 7 minutes until it reduces to a rich, glossy glaze. Season the sauce with salt and pepper to taste.

Reserve exactly half of the cooked chicken thighs (2 lbs) along with a few spoonfuls of the reduced balsamic-mustard sauce. Allow them to cool completely, then place them in an airtight container and refrigerate to use for Wednesday's pot pie.

To serve tonight's dinner, spoon a generous portion of the creamy polenta onto three plates. Top with the remaining braised chicken thighs (2 lbs total for tonight) and the roasted Brussels sprouts. Spoon the rich balsamic-mustard pan sauce over the chicken and polenta before serving.