Description
A comforting and flavorful dish featuring succulent chicken thighs braised in a tangy vinegar and cider sauce, served over creamy herby polenta. Perfect for a cozy dinner!
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
- 100g quick-cook polenta
- 30g salted butter
- 25g parmesan, finely grated
- 20g chopped mixed soft herbs (basil, parsley, chives, tarragon)
Instructions
- Cook chicken and vegetables: Heat oil in a large frying pan over high heat. Add anchovies (if using) and chicken, skin-side down. Add shallots and garlic to the other side. Cook for 8 minutes until skin is crisp and golden. Stir shallots until soft. Flip chicken, add thyme leaves, vinegar, cider, sugar, and mustard. Simmer for 20 minutes until chicken is cooked through and sauce reduces. Stir in cream and simmer for 5 more minutes.
- Make polenta: Heat milk and 200g water in a pan. Whisk in polenta for a few minutes. Beat in butter, parmesan, and herbs. Season with salt and pepper.
- Assemble: Divide polenta between bowls and top with sauce and chicken thighs
Notes
Serve with a side salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 40 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg