Smothered Chicken with Cheesy Polenta

bonappetit.com

Melanie Rudd

subheading: CHICKEN:

7 Tbsp. Diamond Crystal or ¼ cup plus 1¼ tsp. Morton kosher salt

2 Tbsp. paprika

1 Tbsp. smoked paprika

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1½ tsp. sugar

3 lb. skinless, boneless chicken thighs (about 8), excess fat trimmed

subheading: GREMOLATA:

½ cup vegetable oil

1 Tbsp. cayenne pepper

1 Tbsp. paprika

1 Tbsp. light or dark brown sugar

½ tsp. chili powder

½ tsp. garlic powder

1 tsp. Diamond Crystal or ½ tsp. Morton kosher, plus more

1 bunch parsley, leaves with tender stems picked

½ bunch mint, leaves picked

4 scallions, thinly sliced

2 garlic cloves, finely grated

Zest and juice of ½ lemon

subheading: GRAVY:

6 oz. guanciale, finely chopped

6 oz. pancetta, finely chopped

10 oz. spicy Italian sausage

¼ medium white onion, finely chopped

1 bay leaf

1½ tsp. five-spice powder

1 tsp. freshly ground pepper

¼ tsp. ground allspice

¼ tsp. ground coriander

¼ tsp. ground cumin

4 cups low-sodium beef broth

subheading: POLENTA AND ASSEMBLY:

1½ cups stone-ground grits

½ cup fine-ground polenta

4 Tbsp. unsalted butter

1¼ cups whole milk

½ cup coarsely grated cheddar

½ cup coarsely grated Monterey Jack

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

4 large eggs

⅓ cup buffalo sauce

2½ cups all-purpose flour

2 Tbsp. cornstarch

Vegetable oil (for frying; about 11 cups)

Torn tender herbs (such as parsley, mint, and/or dill; for serving; optional)

subheading: SPECIAL EQUIPMENT:

A deep-fry thermometer

Directions at bonappetit.com

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