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Vinegar-braised chicken with herby polenta

Name: Vinegar-braised chicken with herby polenta
Prep time: 35 min
Total time: 35 min
Yield: Serves 2
Cuisine: French recipes
Ingredients: 1 tbsp 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 tsp sugar; 1 tsp wholegrain mustard; 2 tbsp double cream; For the polenta; 250ml whole milk; 100g quick-cook polenta; 30g salted butter; 25g parmesan, finely grated; 20g chopped mixed soft herbs (all or a mix basil, parsley, chives, tarragon)

By: Pollyanna Coupland
Food producer, delicious.

Published: 20 Feb 24
Updated: 18 Mar 24

Vinegar-braised chicken with herby polenta

This piquant vinegar chicken is a classic dish from the French city of Lyon. While it does mellow during cooking, the sauce is quite sharp, but the rich and creamy polenta balances it out perfectly.

How about easy tarragon chicken for your next French-inspired chicken dinner?

Easy
March 2024

Test kitchen approved

Serves 2
Hands-on time 35 min

This piquant vinegar chicken is a classic dish from the French city of Lyon. While it does mellow during cooking, the sauce is quite sharp, but the rich and creamy polenta balances it out perfectly.

How about easy tarragon chicken for your next French-inspired chicken dinner?

Nutrition: per serving

Calories: 988kcals
Fat: 59g (25g saturated)
Protein: 46g
Carbohydrates: 52g (15g sugars)
Fibre: 3.4g
Salt: 1.2g

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Ingredients

1 tbsp 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 tsp sugar
1 tsp wholegrain mustard
2 tbsp double cream

For the polenta

250ml whole milk
100g quick-cook polenta
30g salted butter
25g parmesan, finely grated
20g chopped mixed soft herbs (all or a mix basil, parsley, chives, tarragon)

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Method

Put a large high sided frying pan over a high heat and add the oil and anchovies (if using). Once melted, add the chicken thighs skin-side down to one side of the pan and the shallots and garlic to the other. Cook for around 8 minutes until the skin is crisp and golden. Stir the shallots often until soft.
Flip the chicken, then add the thyme leaves, vinegar, cider, sugar and mustard and simmer for 20 minutes until the chicken is cooked through and the sauce has reduced a little. Stir in the cream and simmer for 5 more minutes.
Meanwhile, make the polenta. Heat the milk and 200g water in a pan, then whisk in the polenta for a few minutes. Beat in the butter, parmesan and herbs, then taste and season both the polenta and chicken with salt and pepper. Divide between bowls and top with the sauce and chicken thighs.