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
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 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.
