Atomic Chipotle Chicken Thighs with Creamy Southwest Polenta and Avocado Mash

Ingredients

• 2 T of chopped cilantro and 6 small sprigs for garnish
• 4 T grated Parmesan cheese
• ½ t freshly squeezed lime juice
• 2 medium size avocadoes, peeled, seeded and mashed
• ½ c sour cream
• 1 T butter
• 2 t granulated sugar
• + 17 more ingredients
• • 1 c white cornmeal
  • 1 14.75 ounce can cream style corn
  • 1 T chicken bouillon granules
  • 2 c half and half
  • 2 ½ c water, divided
  • 2 T tomato sauce
  • 4 T chipotle sauce
  • ½ c balsamic vinegar
  • ½ medium size sweet yellow onion
  • 2 large carrots, cut in 1/4" slices on the diagonal
  • 1 T oil
  • 1 t granulated garlic
  • ¼ t dried thyme
  • 1 t salt, divided
  • ½ t coarsely ground black pepper
  • 2 lb boneless and skinless chicken thighs (approximately 8 medium size thighs)
  • 4 slice smoked bacon, diced

Preheat oven to 400 degrees. Place the diced bacon into a large frying pan that has been heated over a medium high heat. Fry bacon until it is browned but not quite crispy. Remove bacon pieces with a slotted spoon and set aside on a small plate until ready to use. Reserve the bacon drippings. P...

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