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
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
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.
