Smothered Chicken With Cheesy Polenta

This dish from Rosie’s in Miami takes cues from chef Akino West’s mother’s fried chicken, featuring a hot-and-sweet spiced oil for added dimension, drizzled over crispy thighs. Instead of the usual mashed potatoes, West saddles the chicken over cheesy polenta, then drenches the pair in a brothy gravy, combining pancetta and guanciale for exceptional depth. A bright gremolata tops the dish for a burst of freshness.

At the restaurant, this dish is served with pickled mustard seeds for added crunch. He even makes his own beef stock from scratch but store-bought works here too. Chef believes in keeping the carbon footprint small and sourcing locally from like-minded people. He recommends using this beef stock from Brodo and spice blends from TTSpices in a pinch.