Poached Chicken and Apple Ragu over Creamy Polenta


2 quarts, water

2 chicken legs, split into leg and thigh

3 sprigs, thyme

1 cup, medium diced yellow onion

½ cup, small diced celery

½ cup, small diced carrot

1 cup, dry white wine

½ cup, small diced granny smith apple

2 tsp, fresh thyme

4 oz, goat cheese


In a medium sized pot add the water and bring up to a simmer. Add the chicken to the pot, simmer for 15-20 minutes. Bring the water up to a boil, add a few sprigs of thyme, reduce back to a simmer and continue to cook for 15 minutes.

After 15 minutes, remove the chicken and thyme from the pot. Using a ladle, skim the top of the water to remove the fat or any other bits from the chicken and discard.

Whisk the chicken broth and slowly add 2 cups of dried polenta while whisking. Cook the polenta over low to medium heat until you see small bubbles form. Whisk the polenta to avoid any burning on the bottom. Reduce the heat to low and continue to cook.

Prepare the chicken by removing the chicken skin and set aide. Shred all the chicken using two forks and then discard the bones and skin.

Heat a large cast iron over medium heat, add enough olive oil to cover the bottom of the pan. Saute the onion, celery, and carrot in the cast iron for about 3-5 minutes. Once the vegetables are caramelized add the shredded chicken. Deglaze the pan with white wine and reduce by half.

While the ragu is cooking, season the polenta to taste with salt.

After the wine has reduced by half add the apples, a few chunks of goat cheese, and thyme to the ragu. Stir to combine. Serve this chicken ragu over the cooked polenta. Before serving add several chunks of goat cheese across the top.

Andrew Rudeseal