Smothered Chicken With Cheesy Polenta

Chicken

Step 1

Mix7 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, and1½茶匙。糖in a small bowl. Place3 lb. skinless, boneless chicken thighs (about 8), excess fat trimmed, in a medium bowl and sprinkle⅓cup spice mixture over, turning chicken so both sides are coated. Cover chicken and chill 30 minutes. Set remaining spice mixture aside at room temperature.

Gremolata

Step 2

Heat½ 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, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt用一个大平底锅,用中火加热until oil is slightly bubbling and thermometer registers 130°, about 5 minutes. Let spiced oil cool.

Step 3

Toss1 bunch parsley, leaves with tender stems picked,½ bunch mint, leaves picked,4 scallions, thinly sliced,2 garlic cloves, finely grated, andzest and juice of ½ lemonin a small bowl to combine. Drizzle 1 tsp. spiced oil over and season with salt; toss to coat herbs. Set gremolata aside. Set remaining spiced oil aside separately.

Gravy

Step 4

Cook6 oz. guanciale, finely chopped, and6 oz. pancetta, finely chopped, in a medium Dutch oven or other heavy pot over medium heat, stirring occasionally, until beginning to brown around edges, about 5 minutes. Using a slotted spoon, transfer to a plate.

Step 5

Cook10 oz. spicy Italian sausagein same pot, breaking up into small pieces and stirring occasionally with a wooden spoon, until golden, 7–9 minutes. Return guanciale and pancetta to pot and stir to combine. Add¼ medium white onion, finely chopped,1 bay leaf,1½茶匙。five-spice powder,1 tsp. freshly ground pepper,¼ tsp. ground allspice,¼ tsp. ground coriander, and¼ tsp. ground cuminto pot and mix well. Cook, stirring occasionally, until onion is translucent and spices are fragrant, about 4 minutes. Pour in4 cups low-sodium beef brothand bring to a simmer, stirring occasionally, 6–8 minutes. Pluck out bay leaf; discard. Reduce heat to low and keep gravy warm until ready to use.

Polenta and assembly

Step 6

Whisk1½ cups stone-ground gritsand½ cup fine-ground polentain a small bowl to combine. Bring 4 cups water to a boil in a large saucepan. Add polenta mixture and return to a simmer, whisking constantly. Whisk in4 Tbsp. unsalted butter, then add1¼ cups whole milk,½ cup coarsely grated cheddar,½ cup coarsely grated Monterey Jack, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltand cook, whisking, until cheese is melted and there are no lumps in polenta, 2–3 minutes. Reduce heat to low and keep polenta warm until ready to use.

Step 7

Whisk4 large eggs,⅓ cup buffalo sauce, and ½ cup water in a shallow bowl until eggs are incorporated and foamy. Whisk2½ cups all-purpose flour,2 Tbsp. cornstarch, and 3 Tbsp. reserved spice mixture (you will have a little left over) in another shallow bowl to combine.

Step 8

Pourvegetable oilinto a large Dutch oven or other heavy pot fitted with thermometer to come 2" up sides. Heat oil until thermometer registers 350°. Working with 1 piece at a time, dip chicken into egg mixture to coat, letting excess drip back into bowl. Transfer to flour mixture and dredge, shaking off excess. Place on a rimmed baking sheet.

Step 9

Carefully drop 4 chicken thighs into oil and cook, turning occasionally and adjusting heat as needed to keep oil between 300°–325°, until golden brown and crisp, 8–10 minutes. Using tongs, transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt. Repeat with remaining chicken. Brush reserved spiced oil over chicken.

Step 10

Spoon polenta onto plates; arrange fried chicken on top. Pour some reserved gravy over, then top with reserved gremolata andtorn tender herbs (such as parsley, mint, and/or dill if using).