Chicken Thighs in Apricot Port Mustard Glaze with Winter Squash Polenta

Yet another of Elle's wonderful recipes. It's a lovely way to remember her talent in the kitchen and if you haven't ever visited her blog, you should.
The flavors in the glaze are delicious; I'll be making this again. I used bone in thighs, just cooked them a bit longer.

Chicken Thighs in Apricot Port Mustard Glaze with Winter Squash Polenta
Adapted From  Elle's New England Kitchen

Serves 4.
Ingredients:
1 pound boneless, skinless chicken thighs
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1/4 cup apricot preserves
1/4 cup ruby port wine
2 teaspoons Dijon mustard

Method:
Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides for about 6–7 minutes per side. Remove the chicken from the skillet, add to a plate, and set aside. Add the remaining oil to the pan and add the garlic. Sauté the garlic on medium heat for 1 minute. Mix together the preserves, port, and mustard and add to the garlic. Lower the heat and simmer for 2 minutes. Add back the chicken, nestle the chicken in the sauce, and cook on low heat for 1–2 minutes.

Winter Squash Polenta
Ingredients:
4 cups water
1 cup coarse polenta
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup thawed frozen winter squash puree ( I had some fresh acorn squash and used that)
1 tablespoon pure maple syrup
Garnish: ¼ cup grated fresh Parmesan cheese

Method:
In a medium saucepan, bring the water to a boil. Add the polenta, salt and pepper and whisk on medium-low heat until the polenta is thickened and comes away from the sides of the pan, about 15 minutes. Add in the winter squash and maple syrup. Season to taste with salt and pepper. Garnish with the Parmesan cheese.