Description
This Vinegar-Braised Chicken with Herby Polenta recipe combines tender chicken thighs braised in a tangy malt vinegar and dry cider sauce with a creamy, herb-infused polenta for a comforting and flavorful meal perfect for any night of the week.
Ingredients
Scale
For the Chicken
- 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
For the Polenta
- 250ml whole milk
- 200ml water
- 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 taste
Instructions
- Brown the Chicken and Aromatics: Heat the vegetable oil in a large frying pan over high heat. Add anchovy fillets if using, and then place the chicken thighs skin-side down. Add the sliced shallots and garlic on the opposite side of the pan. Cook undisturbed for 8 minutes until the chicken skin is crisp and golden and the shallots are softened, stirring the shallots occasionally.
- Braise the Chicken: Flip the chicken thighs over and add the picked thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard to the pan. Reduce the heat and let everything simmer gently for 20 minutes, allowing the chicken to cook through fully and the sauce to reduce.
- Finish the Sauce: Stir in the double cream into the braising liquid and continue to simmer for a further 5 minutes to enrich the sauce and combine the flavors.
- Prepare the Polenta: In a separate saucepan, heat the whole milk and water together. Whisk in the quick-cook polenta continuously for a few minutes until it thickens and becomes creamy.
- Enrich the Polenta: Remove the polenta from heat and beat in the salted butter, finely grated parmesan, and chopped mixed soft herbs (basil, parsley, chives, tarragon). Season with salt and freshly ground black pepper to taste.
- Serve: Divide the herby polenta between four bowls, then top each with a chicken thigh and spoon over the vinegar-braising sauce. Serve immediately while hot.
Notes
- Anchovies add umami depth but can be omitted if preferred.
- Use chicken thighs with skin for best flavor and moisture retention.
- Quick-cook polenta significantly shortens preparation time compared to traditional polenta.
- If malt vinegar is unavailable, apple cider vinegar can be used as a substitute.
- Add extra herbs for a fresher flavor or garnish with additional parmesan.
- Adjust seasoning at the end, especially salt, as the parmesan and butter already contribute saltiness.
