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.
Ingreadient
- 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
- 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)
Instruction
- 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.
