Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt and pepper. In a large skillet, brown the chicken over medium-high heat. Remove from skillet and set aside.
- Add the chopped onion, minced garlic, diced bell pepper, and minced jalapeño to the skillet and cook until softened, about 7 minutes.
- Return the chicken to the skillet. Combine all Sauce ingredients and bring to a simmer. Reduce heat and cook for 20 minutes, stirring occasionally.
- In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring constantly, for 20-25 minutes, or until the polenta is thick and creamy.
- Stir in the heavy cream, Monterey Jack cheese, butter, and salt into the polenta.
- Pour the chicken mixture into a 9x13 inch baking dish.
- Pour the polenta mixture evenly over the chicken mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
