Step 1: Season and Flour the Chicken

• Generously season chicken thighs on both sides with salt and pepper.

• Place flour in a shallow dish. Coat each chicken thigh evenly and shake off excess flour. Set aside.

Step 2: Brown Chicken

• Preheat a large cast iron skillet over high heat and melt butter.

• Place chicken thighs skin-side down, cooking for about 5 minutes until golden brown and crispy.

• Flip and brown the other side for another 5 minutes. Remove chicken thighs from skillet and set aside.

Step 3: Cook the Mushroom Sauce

• In the same skillet, add finely chopped onion and sliced mushrooms. Season lightly with salt and pepper.

• Sauté mushrooms and onions until mushrooms release their moisture and liquid evaporates, approximately 10 minutes.

• Pour in white wine and chicken stock, stir well to combine, scraping browned bits from the bottom of the pan.

Step 4: Braise the Chicken

• Return chicken thighs to the skillet, nestling into mushroom sauce. Add fresh thyme sprigs.

• Reduce heat to medium-low. Simmer uncovered until chicken is fully cooked and sauce has reduced and thickened, about 20-25 minutes. Check chicken doneness with a thermometer (165°F / 74°C internal).

Step 5: Prepare the Creamy Polenta

• Meanwhile, in a medium saucepan, bring chicken stock, water, and milk to a gentle simmer. Season with salt and pepper.

• Gradually whisk in cornmeal to prevent lumps. Reduce heat to low.

• Stir regularly until polenta becomes creamy and thick, about 20 minutes. If polenta becomes too thick, thin slightly with extra milk or water.

• Stir in butter and grated parmesan until melted and smooth. Adjust seasoning to taste.

Step 6: Serve

• Remove thyme sprigs from the skillet.

• Spoon polenta into bowls, top with mushroom sauce and chicken thighs. Serve warm.