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
Scale
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.
