I thought I'd share a spectacular recipe-ish thing that I (sort of) made up.

And it's easy. REALLY easy.

It has been dubbed: Effin' Delicious Chicken. For good reason. You'll see why.

Let's get started!

First, you need Butter. (Yes, with a capital B.) The real stuff--not that sissy Country Crock. I use a lot of it. You don't (necessarily) have to. But you should.

Flat leaf parsley. Same idea as the butter. You don't even have to chop it up. How easy is that?

Garlic. I chop mine. More garlic flavor that way. If you want it less garlicky, thrown in whole cloves. Or crushed ones. Yep. That's how it works.

Chicken Thighs--however many you need. You can use breasts or whatever if you want--but WHY? (Seriously.)

Bacon. Slices of it. Enough of them to cover the chicken. I cut them in half, but you do whatever you want. Just put the bacon on the skin. (hehe.)

Pop everything into a baking dish. Then the chicken. Then put the bacon on top. Cover with foil. Bake at 350 for about an hour. Then uncover. Bake longer. Til the bacon's crispy. This whole process usually takes about 15 minutes--but if you're impatient, you can always pop the whole deal under the broiler. Just be careful. Nobody likes burnt bacon.)

Now, while the chicken is baking away, it wouldn't be right not to make something to go with it--even if it IS good enough to eat the entire pan of bacon-y scrumptiousness on it's own. That's where the polenta comes in.

That's pretty easy too. You have two options. You can be SUPER lazy and buy tubes of pre-made polenta at the market, slice it into rounds, top with mozzarella and Parmesan, and bake til the cheese is bubbly...which is fine. Just lazy.

Or, you can make your own polenta--any basic polenta recipe will do, I use the one in my handy-dandy Better Crocker cookbook. Mhmm. See, once the polenta is 'done'...you layer it with butter, mozzarella, and Parmesan...and then top with MORE cheese...and bake it for about 20 minutes. At 350. How convenient, right? Add a salad--not an iceberg salad, for crying out loud, be creative--and you're good to go.

By the time the polenta's done, everything should be ready. And DELICIOUS.