If you love dishes that marry bold flavors with comforting textures, then this Vinegar-Braised Chicken with Herby Polenta Recipe is going to become one of your new favorites. Tender chicken thighs slowly cooked in a tangy malt vinegar and cider sauce create a beautiful balance of acidity and savory depth, while the creamy herby polenta brings a smooth, fragrant base that perfectly complements every bite. This recipe shines because it takes simple ingredients and turns them into a meal bursting with character—ideal for cozy dinners that impress without fuss.
Ingredients You’ll Need
What’s wonderful about the Vinegar-Braised Chicken with Herby Polenta Recipe is how straightforward and essential the ingredients are. Every component plays a crucial role, whether it’s adding brightness, richness, or aroma to the dish. These pantry staples come together seamlessly to build layers of flavor that feel both rustic and refined.
- Vegetable oil: A neutral base for searing chicken and anchovies that ensures a crisp, golden skin.
- Anchovy fillets in oil (optional): Adds umami depth that quietly enhances the overall sauce without any fishiness.
- Chicken thighs, skin-on: Perfect for braising, their rich flavor and tender texture stand up to the bold vinegar sauce.
- Banana shallots: Bring a subtle sweetness and softness that balances the acid and sharpness in the dish.
- Garlic cloves: Infuses the sauce with savory warmth and a fragrant backbone.
- Thyme sprigs: Fresh herbaceous notes that brighten the braise.
- Malt vinegar: The star acid, providing a mellow tang and complexity to the sauce.
- Dry cider: Adds subtle fruity sparkle and helps tenderize the chicken during braising.
- Sugar: Balances the acidity, rounding out the flavors so nothing tastes too sharp.
- Wholegrain mustard: Lends a gentle heat and texture that complements the creamy polenta.
- Double cream: Gives the velvety finish to the sauce, softening the vinegar bite.
- Whole milk: The liquid base for cooking the polenta to a luxuriously smooth consistency.
- Quick-cook polenta: Cooks fast and adds comforting body with its slightly coarse texture.
- Salted butter: Enhances richness and adds silkiness to the polenta.
- Parmesan, finely grated: A salty, nutty addition that deepens the polenta’s flavor.
- Mixed soft herbs (basil, parsley, chives, tarragon): Fresh, vibrant, and aromatic, these herbs bring the polenta to life with their brightness.
How to Make Vinegar-Braised Chicken with Herby Polenta Recipe
Step 1: Sear and Braise the Chicken
Begin by heating the vegetable oil in a large frying pan over high heat until shimmering. If you’re using anchovies, add them now; they’ll quickly dissolve and infuse the oil with an amazing umami richness. Nestle the chicken thighs skin-side down, allowing the skin to crisp beautifully in the hot pan. Add the finely sliced shallots and garlic to the other side of the pan, stirring the shallots gently until they soften and sweeten. After about 8 minutes, flip the chicken so the other side cooks, then sprinkle in fresh thyme leaves. Pour in malt vinegar and dry cider, then add sugar and wholegrain mustard. Let everything simmer together gently for around 20 minutes, allowing the chicken to become tender and the sauce to reduce and intensify in flavor. Finish by stirring in the double cream, letting it simmer for another 5 minutes to create a luxuriously smooth and tangy sauce.
Step 2: Prepare the Herby Polenta
While the chicken braises, warm the milk and 200ml of water in a saucepan until almost boiling. Whisk in the quick-cook polenta steadily, stirring constantly for a few minutes until the mixture thickens and becomes creamy without lumps. Stir in the salted butter to add richness, then fold in the finely grated parmesan and the chopped mixed soft herbs—including basil, parsley, chives, and tarragon. These herbs brighten the polenta, making it fragrant and fresh. Don’t forget to season generously with salt and pepper to bring out all the subtle flavors.
Step 3: Plate and Serve
Divide the creamy herby polenta between warm bowls or plates, creating a soft, comforting bed. Ladle the vinegar-braised chicken thighs on top, spooning over plenty of the gorgeous tangy sauce. This is the moment when all those wonderful aromas come together, promising a satisfying and flavorful meal.
How to Serve Vinegar-Braised Chicken with Herby Polenta Recipe
Garnishes
A sprinkle of extra fresh herbs on top not only looks vibrant but boosts the fresh, green flavors, balancing the rich creaminess of the polenta and the sharpness of the vinegar sauce. A light dusting of additional parmesan cheese can also add a final savory punch that your guests will love.
Side Dishes
Since this main is already hearty and full of flavor, keep sides simple and fresh. A crisp green salad with a lemon vinaigrette or some steamed green beans drizzled with butter make fantastic accompaniments. If you’re craving extra veggies, roasted carrots or sautéed spinach provide texture and natural sweetness to contrast the tangy chicken.
Creative Ways to Present
For a rustic yet elegant presentation, use shallow bowls to hold the creamy polenta and chicken, letting the sauce pool around the edges. Add a few edible flowers or microgreens for a pop of color and freshness, turning this humble dish into a vibrant centerpiece. You can also serve the braised chicken on a large platter with the polenta spooned alongside, perfect for family-style dining and sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover vinegar-braised chicken and polenta in separate airtight containers in the refrigerator. The chicken will stay flavorful for 2 to 3 days while the polenta remains creamy and delicious within the same time frame.
Freezing
This Vinegar-Braised Chicken with Herby Polenta Recipe freezes well if you want to keep it longer. Freeze the braised chicken separately from the polenta in freezer-safe containers or bags for up to 2 months. Keep the herbs fresh for garnishing after thawing.
Reheating
To reheat, thaw frozen portions overnight in the fridge. Warm the chicken gently over low heat on the stovetop, spooning the sauce over to keep it moist. Reheat the polenta by placing it in a saucepan with a splash of milk or water, stirring constantly until it’s creamy again. This method helps restore that freshly made texture beautifully.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred for this recipe because their higher fat content keeps the meat juicy and tender during the slow braising process. Breasts may dry out more easily in the sauce.
What if I don’t have malt vinegar?
If malt vinegar isn’t available, you can substitute with apple cider vinegar for a similar fruity tang, or white wine vinegar for a cleaner acidity. Just keep the amount the same to maintain the balance in the sauce.
Is it necessary to use anchovies?
Anchovies are optional but highly recommended for their umami boost that deepens the flavors of the sauce without making it taste fishy. If you prefer, you can omit them and still have a delicious dish.
Can this recipe be made gluten-free?
Absolutely! The recipe is naturally gluten-free as long as you check that your quick-cook polenta and other ingredients are labeled gluten-free and free from cross-contamination.
What herbs are best for the polenta?
The combination of basil, parsley, chives, and tarragon provides a beautiful herbaceous freshness and slight complexity. Feel free to vary the herbs based on what you have, but these soft herbs complement the richness of the polenta perfectly.
Final Thoughts
If you’re looking for a dish that feels like a warm hug on a plate, this Vinegar-Braised Chicken with Herby Polenta Recipe is a must-try. It celebrates the magic of simple ingredients elevated through clever technique, resulting in a comforting, vibrant meal that’s sure to become a beloved staple. Give it a go, and enjoy the delightful balance of tangy, savory, and herbaceous flavors that make this recipe truly special.
Print
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 Vinegar-Braised Chicken with Herby Polenta is a comforting, flavorful dish featuring tender chicken thighs braised in a tangy malt vinegar and cider sauce infused with garlic, shallots, and thyme. Served over creamy, buttery quick-cook polenta enriched with parmesan and fresh herbs, this recipe balances acidity and richness for a satisfying meal perfect for family dinners.
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
Herby 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 pepper, to taste
Instructions
- Brown the chicken and flavor base: Heat the vegetable oil in a large frying pan over high heat. Add the chopped anchovies if using, along with chicken thighs skin-side down. Add the sliced shallots and garlic on the other side of the pan. Cook everything for about 8 minutes until the chicken skin is crisp and golden, and the shallots are softened, stirring them occasionally.
- Braise the chicken: Flip the chicken thighs over. Add the thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard to the pan. Reduce heat to a simmer and cook uncovered for 20 minutes, allowing the chicken to cook through and the sauce to reduce and thicken slightly.
- Finish the sauce: Stir in the double cream and simmer for an additional 5 minutes to enrich and mellow the sauce. Keep warm.
- Prepare the polenta: In a saucepan, heat the whole milk and 200ml water together. Whisk in the quick-cook polenta continuously for a few minutes until it thickens and is smooth.
- Enrich the polenta: Beat in the salted butter, finely grated parmesan, and chopped mixed soft herbs into the polenta. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the creamy herby polenta among four bowls, then top each with a chicken thigh and plenty of the tangy, savory sauce. Serve immediately for a warm, comforting meal.
Notes
- Anchovies add a subtle umami depth but can be omitted if preferred.
- Quick-cook polenta significantly reduces cooking time compared to traditional polenta.
- Be sure to simmer the chicken uncovered so the sauce reduces well and intensifies in flavor.
- Fresh herbs really brighten the polenta; feel free to adjust types based on availability.
- This dish pairs well with a crisp green salad or steamed green vegetables for balance.
