If you’re looking for a dish that brings together bold flavors and cozy comfort in one pot, this Vinegar-Braised Chicken with Herby Polenta Recipe is an absolute winner. Tender chicken thighs braised in a tangy malt vinegar and cider sauce infuse every bite with rich, vibrant taste, perfectly balanced by the creamy, fragrant polenta studded with fresh herbs. It’s just the kind of meal you’ll want to make again and again when you crave something hearty but full of personality.
Ingredients You’ll Need
These ingredients are straightforward yet pack a powerful punch to create incredible depth and texture in this Vinegar-Braised Chicken with Herby Polenta Recipe. Each element plays a role, from the aromatic herbs enhancing freshness to the vinegar’s sharpness cutting through the richness of the chicken and cream.
- 1 tablespoon vegetable oil: For a crispy golden skin that locks in juicy chicken flavors.
- 2 anchovy fillets in oil, roughly chopped (optional): Adds an umami depth without a fishy taste, boosting overall savoriness.
- 4 chicken thighs, skin-on: Perfectly fatty and tender, the star protein for this dish.
- 4 banana shallots, finely sliced: Sweet and mellow, these soften beautifully during cooking.
- 4 garlic cloves, finely sliced: Brings warmth and gentle pungency that complements the vinegar sauce.
- 4 thyme sprigs, leaves picked: Fresh and herbaceous, the backbone aroma for the braise.
- 250ml malt vinegar: Sharp and complex, lifts the dish with tangy brightness.
- 250ml dry cider: Adds fruity acidity that balances the vinegar and enriches the sauce.
- 1 teaspoon sugar: Just enough sweetness to mellow the sharp notes.
- 1 teaspoon wholegrain mustard: Adds a subtle bite and grainy texture to deepen flavor layers.
- 2 tablespoons double cream: Creams the sauce for a silky, indulgent finish.
- 250ml whole milk: Used to create a creamy base for the polenta.
- 100g quick-cook polenta: The smooth, comforting starch component that rounds out the meal.
- 30g salted butter: Enriches the polenta with a luxurious mouthfeel and subtle saltiness.
- 25g parmesan, finely grated: Adds savory depth and a nutty note to the herby polenta.
- 20g chopped mixed soft herbs (basil, parsley, chives, tarragon): Freshness and color to brighten each spoonful of polenta.
How to Make Vinegar-Braised Chicken with Herby Polenta Recipe
Step 1: Crisping the Chicken and Building the Sauce
Begin by heating your vegetable oil in a large frying pan over high heat — this will give that beloved crispy skin on your chicken thighs. If you’re using anchovy fillets, toss them in now; they’ll melt into the oil and create a subtle layer of umami magic. Place the chicken skin-side down, and add finely sliced shallots and garlic alongside. Cooking these ingredients together for about 8 minutes develops rich golden tones and softens the shallots perfectly. Once the chicken skin is crisp, turn the pieces over and sprinkle in the thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard. Let everything simmer gently for 20 minutes, allowing the chicken to cook through while the vinegar and cider reduce into a tangy, aromatic sauce. Finish this step by stirring in the double cream and simmering for an additional 5 minutes for a satisfyingly silky texture.
Step 2: Preparing Herby Polenta
While your chicken is braising, get started on the creamy polenta. Heat whole milk and 200ml of water together in a pan until just about to boil. Slowly whisk in the quick-cook polenta, stirring constantly for a few minutes to ensure it thickens without lumps. Remove from heat and beat in the salted butter, finely grated parmesan, and your bright mix of chopped soft herbs — basil, parsley, chives, and tarragon all mingle perfectly here to impart freshness and depth. Season the polenta well with salt and pepper, and keep it warm and stirring occasionally until ready to serve.
Step 3: Bringing It All Together
Divide the herby polenta evenly between your serving bowls or plates, then generously top each portion with the tender chicken thighs and plenty of that luscious vinegar-braised sauce. The contrast between the velvety polenta and the tangy, flavor-packed chicken is what makes this Vinegar-Braised Chicken with Herby Polenta Recipe utterly irresistible.
How to Serve Vinegar-Braised Chicken with Herby Polenta Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives elevates the dish visually and provides a fresh note that complements the deep flavors of the braised chicken. A light grating of parmesan just before serving adds a delicate salty finish and a hint of umami that’s hard to resist.
Side Dishes
This dish shines beautifully on its own thanks to the polenta’s creamy richness, but if you want to add extra freshness, a crisp green salad with a simple lemon vinaigrette makes a perfect match. Roasted seasonal vegetables like asparagus or baby carrots also pair well, enhancing the meal with their natural sweetness and texture contrast.
Creative Ways to Present
For a rustic family-style presentation, serve the chicken and polenta in a large shallow bowl, letting guests help themselves to generous portions of sauce-drenched chicken. Alternatively, for a more elegant dinner party, plate the polenta first, slice the chicken thighs, and fan them artfully atop, finishing with a drizzle of sauce and fresh herb sprigs for a refined look.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Vinegar-Braised Chicken with Herby Polenta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal just as delightful.
Freezing
This dish freezes surprisingly well. Store both the chicken with its sauce and the polenta separately in airtight freezer-safe containers for up to 2 months. To preserve texture and flavor, allow both to cool completely before freezing.
Reheating
Reheat gently on the stovetop or in the microwave. Warm the chicken and sauce over low heat until heated through, stirring occasionally to prevent sticking. Reheat polenta softly with a splash of milk, stirring frequently to regain its creamy smoothness and avoid drying out.
FAQs
Can I use chicken breasts instead of thighs?
You certainly can, but chicken thighs are preferred for this recipe due to their higher fat content, which keeps the meat moist and flavorful during the braising process. Breasts tend to dry out more easily.
What if I don’t have malt vinegar or dry cider?
If you don’t have malt vinegar, apple cider vinegar is a good substitute, providing a similar fruity tartness. For the dry cider, a crisp white wine or even a light chicken stock with a splash of apple juice can work as alternatives.
Is it necessary to use anchovies?
Anchovies are optional but highly recommended if you want to deepen the umami profile without adding fishiness. They dissolve into the oil and enrich the overall flavor really well. Leaving them out won’t ruin the dish, though.
Can I make the polenta from scratch instead of quick-cook?
Absolutely! Regular polenta just takes longer to cook—about 30-40 minutes while stirring constantly. The creaminess and flavor will be just as delicious, though quick-cook polenta helps save time without compromising taste.
How do I know when the chicken is fully cooked?
The chicken should be cooked through after simmering for 20 minutes in the braising liquid. You can check by piercing the thickest part—it should be hot and the juices clear with no trace of pink inside.
Final Thoughts
This Vinegar-Braised Chicken with Herby Polenta Recipe is a true keeper for anyone who loves meals bursting with fresh, layered flavor and feel-good comfort. The tangy braise and creamy polenta combo is the kind of food that makes you feel cared for, whether it’s your weeknight dinner or a special gathering. Give it a try—you might just find your new favorite go-to recipe.
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Vinegar-Braised Chicken with Herby Polenta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
This hearty Vinegar-Braised Chicken with Herby Polenta features tender chicken thighs simmered in a tangy malt vinegar and cider sauce, enriched with anchovies, shallots, and herbs. Served over creamy parmesan and herb-infused quick-cook polenta, this dish balances rich, savory flavors with a comforting texture, making it perfect for an elegant yet rustic weeknight meal.
Ingredients
Chicken and Sauce
- 1 tablespoon vegetable oil
- 2 anchovy fillets in oil, roughly chopped (optional)
- 4 chicken thighs, skin-on
- 4 banana shallots, finely sliced
- 4 garlic cloves, finely sliced
- 4 thyme sprigs, leaves picked
- 250ml malt vinegar
- 250ml dry cider
- 1 teaspoon sugar
- 1 teaspoon wholegrain mustard
- 2 tablespoons double cream
Polenta
- 250ml whole milk
- 200ml water (used in step 2)
- 100g quick-cook polenta
- 30g salted butter
- 25g parmesan, finely grated
- 20g chopped mixed soft herbs (basil, parsley, chives, tarragon)
- Salt and freshly ground black pepper, to season
Instructions
- Prepare and Brown the Chicken: Heat the vegetable oil in a large frying pan over high heat. Add the anchovies if using, and the chicken thighs skin-side down. On the other side of the pan, add the finely sliced shallots and garlic. Cook for 8 minutes until the chicken skin is crisp and golden and the shallots are soft, stirring the shallots occasionally.
- Simmer with Sauce Ingredients: Flip the chicken over and add the picked thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard to the pan. Reduce the heat to a simmer and cook gently for 20 minutes until the chicken is cooked through and the sauce has reduced.
- Finish the Sauce: Stir in the double cream and allow the sauce to simmer for another 5 minutes to thicken and develop flavor.
- Cook the Polenta: In a separate pan, heat the whole milk and 200ml water until just about to simmer. Whisk in the quick-cook polenta continuously for a few minutes until thickened and smooth.
- Add Butter, Cheese, and Herbs to Polenta: Beat the salted butter, finely grated parmesan, and chopped mixed soft herbs (basil, parsley, chives, and tarragon) into the polenta. Season generously with salt and freshly ground black pepper.
- Serve: Divide the creamy herby polenta between bowls and top each serving with the vinegar-braised chicken thighs and a generous spoonful of the tangy sauce.
Notes
- Anchovy fillets add umami depth but can be omitted for a milder flavor.
- Use skin-on chicken thighs for the best crispy texture and flavor.
- Quick-cook polenta saves time but make sure to whisk continuously for a smooth result.
- Adjust vinegar and cider quantities to taste if you prefer your sauce more or less tangy.
- Leftover chicken and sauce can be refrigerated for up to 2 days; reheat gently before serving.
