Instructions
- Prepare Polenta: Bring Chicken Stock to a boil in a saucepan. Gradually whisk in Polenta and reduce heat to low. Cook, stirring frequently, for 30-40 minutes, or until Polenta is creamy and tender. Stir in Parmesan Cheese and Butter. Keep warm.
- Season Chicken with Maldon Sea Salt and Black Pepper.
- Heat Duck Fat in a large skillet over medium-high heat. Add Chicken and brown on both sides, about 6-8 minutes per side.
- Remove Chicken and set aside.
- In the same skillet, melt Butter. Add Shallots and cook until softened, about 3 minutes.
- Deglaze the pan with Sherry, scraping up any browned bits. Simmer for 2 minutes.
- Add Chicken Stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
- Stir in Truffle Paste and Heavy Cream. Return Chicken to the skillet and simmer for 10-15 minutes, or until Chicken is cooked through and tender.
- Serve Chicken Thighs over creamy Polenta, spooning the Truffle Sauce over the top.
