If you love dishes that bring together bold flavors and comforting textures, then this Vinegar-Braised Chicken with Herby Polenta Recipe is going to become one of your absolute favorites. Imagine tender, juicy chicken slowly cooked in a tangy malt vinegar and dry cider sauce, enriched with garlic, shallots, and a touch of cream, all paired with creamy, fragrant polenta studded with fresh herbs and parmesan. It’s the perfect harmony of sharp and silky, rustic and refined, delivering cozy warmth with every bite. This recipe not only fills your kitchen with irresistible aromas but also feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Vinegar-Braised Chicken with Herby Polenta Recipe lies in its simplicity. Each ingredient is straightforward yet plays a crucial role in crafting that perfect balance of flavor, texture, and color. From the sharp vinegar and aromatic herbs to the creamy polenta, every piece works together like a delicious symphony.
- 1 tablespoon vegetable oil: The essential base for frying that golden, crispy chicken skin.
- 2 anchovy fillets in oil, roughly chopped (optional): Adds an umami punch that deepens the sauce’s complexity without overpowering.
- 4 chicken thighs, skin-on: The star ingredient, juicy and flavorful when slow-braised to perfection.
- 4 banana shallots, finely sliced: Brings a gentle sweetness that balances the vinegar’s tanginess beautifully.
- 4 garlic cloves, finely sliced: Infuses the dish with a warm aromatic base.
- 4 thyme sprigs, leaves picked: Freshness and earthiness that elevate the whole dish.
- 250ml malt vinegar: Adds sharp, fruity acidity that tenderizes the chicken and brightens the sauce.
- 250ml dry cider: Brings a subtle sweetness and fruity depth to the braising liquid.
- 1 teaspoon sugar: Balances the vinegar’s bite with a touch of sweetness.
- 1 teaspoon wholegrain mustard: Adds texture and a gentle zing, enriching the sauce.
- 2 tablespoons double cream: Softens the sauce and lends it a luxurious, velvety finish.
- 250ml whole milk: The creamy base for perfectly smooth polenta.
- 100g quick-cook polenta: Cooks quickly to creamy perfection, making dinner quicker without skipping on comfort.
- 30g salted butter: Adds richness and silkiness to the polenta.
- 25g parmesan, finely grated: Gives a salty, nutty lift that makes the polenta irresistible.
- 20g chopped mixed soft herbs (basil, parsley, chives, tarragon): Fresh herbiness that brightens and freshens every spoonful.
How to Make Vinegar-Braised Chicken with Herby Polenta Recipe
Step 1: Cook Chicken and Vegetables
Begin by heating the vegetable oil in a large frying pan over high heat so that it’s nice and hot. Add the chopped anchovies if you’re using them—they’ll melt into the oil and infuse it with savory depth. Next, place the chicken thighs skin-side down, allowing the skin to crisp and turn a gorgeous golden brown while the meat begins to render its rich flavor. On the other side of the pan, add the sliced shallots and garlic to soften and mellow out their flavors. After about eight minutes, once the chicken skin is perfectly crisp and the shallots are tender, flip the chicken and sprinkle in the thyme leaves for that herbal aroma. Add the malt vinegar, dry cider, sugar, and wholegrain mustard to the pan, letting everything simmer gently. This slow braising will tenderize the chicken while reducing the sauce to a luscious, tangy glaze. Finish this step by stirring in the double cream and simmering for another five minutes, creating a rich, velvety sauce that clings beautifully to the chicken.
Step 2: Make the Herby Polenta
While the chicken braises, turn your attention to the polenta. Heat the milk and an additional 200ml of water together in a saucepan until just simmering. Whisk in the quick-cook polenta steadily to avoid lumps and keep whisking for a few minutes until the mixture thickens into a creamy, smooth base. Remove from heat and beat in the salted butter, finely grated parmesan, and the chopped mixed herbs. These herbs bring a fresh pop that contrasts wonderfully with the polenta’s comforting richness. Season with salt and pepper to your taste, then give it one last stir to meld all the flavors.
Step 3: Assemble the Dish
To serve, ladle the silky, herby polenta into bowls or plates, then spoon the vinegar-braised chicken thighs on top, making sure to drizzle plenty of that tangy, creamy sauce all over. This dish is a real crowd-pleaser and looks as inviting as it tastes — perfect for dinner with family or a cozy night in.
How to Serve Vinegar-Braised Chicken with Herby Polenta Recipe
Garnishes
A sprinkle of freshly chopped herbs, like parsley or chives, right before serving adds a vibrant green touch and boosts the fresh flavor that complements the dish perfectly. For an extra pop, a light dusting of grated parmesan over the top invites a lovely salty finish.
Side Dishes
This recipe shines as a standalone meal, but if you want to round it out, some simple roasted vegetables like carrots or green beans work beautifully. A crisp green salad with a lemon vinaigrette also pairs nicely, cutting through the creaminess of the polenta and balancing the vinegar’s tang.
Creative Ways to Present
For a fun twist, serve the chicken and polenta in rustic shallow bowls to showcase the sauce pooling around the polenta. Alternatively, try plating with a swirl of creamy polenta under a perfectly sliced chicken thigh for a more refined presentation. This Vinegar-Braised Chicken with Herby Polenta Recipe is versatile and approachable for every occasion.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Vinegar-Braised Chicken with Herby Polenta Recipe store wonderfully in an airtight container in the refrigerator for up to three days. Keep the chicken and polenta separate if possible to preserve texture and flavor.
Freezing
You can freeze the cooked chicken and sauce for up to two months. For best results, freeze the polenta separately, as it can change texture slightly after freezing and reheating.
Reheating
To reheat, gently warm the chicken and sauce over low heat to keep the meat tender and the sauce silky. Reheat the polenta slowly on the stove, adding a splash of milk if it has thickened too much. Stir well to bring back that creamy texture you originally loved.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are ideal for braising due to their fat content and ability to stay moist, chicken breasts can work if you adjust your cooking time to prevent drying out. Keep a close eye on them as they will cook faster.
Is malt vinegar essential? What if I don’t have it?
Malt vinegar provides a rich, slightly sweet tang, but if you don’t have any, you can substitute with apple cider vinegar or red wine vinegar. Just be mindful that the flavor will shift slightly, so start with a bit less and adjust to taste.
Can I make this recipe dairy-free?
Yes! Swap the butter for a dairy-free alternative and use a plant-based cream or coconut cream instead of double cream. The polenta will still be creamy and the dish flavorful, just with a different richness.
How long does it take to cook?
From start to finish, this Vinegar-Braised Chicken with Herby Polenta Recipe takes about 55 minutes. The slow braising time is what makes the chicken tender and develops such a delicious sauce.
What herbs work best in the polenta?
Soft fresh herbs like basil, parsley, chives, and tarragon are perfect here because they add brightness and freshness without overpowering. Feel free to experiment, but stick to soft herbs for the best texture.
Final Thoughts
This Vinegar-Braised Chicken with Herby Polenta Recipe is truly one of those dishes that embodies comfort and sophistication all at once. It’s perfect for those evenings when you want something hearty, full of flavor, but still relatively simple to make. Give it a try—you might just find your new go-to dinner that everyone asks for again and again.
Print
Vinegar-Braised Chicken with Herby Polenta Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
A comforting dish featuring tender chicken thighs braised in a tangy malt vinegar and cider sauce, complemented by creamy herby polenta. This recipe balances bold, savory flavors with smooth, rich textures, perfect for a satisfying weeknight dinner.
Ingredients
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 black pepper, to season
Instructions
- Cook chicken and vegetables: Heat the vegetable oil in a large frying pan over high heat. Add the anchovies, if using, along with the chicken thighs skin-side down. On the opposite side of the pan, add the finely sliced shallots and garlic. Cook for about 8 minutes until the chicken skin is crisp and golden, stirring the shallots occasionally until softened.
- Braise the chicken: Flip the chicken thighs over, then add the picked thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard to the pan. Reduce the heat to a simmer and cook for 20 minutes until the chicken is fully cooked and the sauce has reduced and thickened slightly. Stir in the double cream and continue to simmer gently for another 5 minutes to meld the flavors.
- Prepare the polenta: In a separate saucepan, heat the whole milk and water together until just simmering. Gradually whisk in the quick-cook polenta and continue whisking for a few minutes until the mixture thickens and becomes smooth. Stir in the salted butter, finely grated parmesan, and the chopped mixed soft herbs. Season with salt and freshly ground black pepper to taste.
- Assemble and serve: Divide the creamy herby polenta between serving bowls. Top each portion with a chicken thigh and spoon over the rich vinegar-braised sauce. Serve immediately while hot for a comforting and flavorful meal.
Notes
- Anchovies add a subtle umami depth but can be omitted if preferred.
- Use quick-cook polenta for faster preparation; regular polenta requires longer cooking.
- Double cream adds richness; substitute with crème fraîche for a tangier taste.
- Adjust herbs in polenta to your preference for different flavor profiles.
- Ensure chicken is cooked through by checking that juices run clear.
