If you are searching for a comforting yet sophisticated dish that combines bold flavors and creamy textures, this Vinegar-Braised Chicken with Herby Polenta Recipe will become your new favorite dinner. Tender chicken thighs gently cooked in a tangy malt vinegar and cider sauce are paired perfectly with rich, herb-infused polenta. This recipe creates a beautiful balance between the sharpness of the braise and the smooth, buttery polenta, delivering a dish that feels both rustic and elegant at the same time.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in creating the magic of this recipe. From the depth brought by malt vinegar to the fresh burst provided by mixed herbs, everything is essential to take the flavors to the next level and to build layers of taste and texture.
- Vegetable oil: A neutral base for searing chicken and sautéing shallots without overpowering flavors.
- Anchovy fillets (optional): Adds an umami punch and rich depth to the sauce without tasting fishy.
- Chicken thighs, skin-on: Perfect for juicy meat and crisp skin that holds up to long braising.
- Banana shallots: Provide mild sweetness and softness when cooked down.
- Garlic cloves: Essential aromatic that enhances every component of the dish.
- Thyme sprigs: Adds a fragrant herbal lift complimenting the richness of the chicken.
- Malt vinegar: The star tart ingredient that breaks through the richness with a pleasant acidic note.
- Dry cider: Introduces fruity sweetness balancing the sharp vinegar.
- Sugar: Counteracts acidity providing subtle balance.
- Wholegrain mustard: Adds a hint of spicy complexity and texture to the sauce.
- Double cream: Brings luxurious creaminess to the braising liquid.
- Whole milk: The liquid base for silky polenta.
- Quick-cook polenta: Creates a smooth, creamy canvas for the sauce and herbs.
- Salted butter: Enriches the polenta with a velvety finish.
- Parmesan cheese: For sharp, nutty flavor that beautifully melds with herbs.
- Chopped mixed soft herbs: Basil, parsley, chives, and tarragon add freshness, color, and aroma to the polenta.
How to Make Vinegar-Braised Chicken with Herby Polenta Recipe
Step 1: Prepare and Brown the Chicken
Start by heating vegetable oil in a large frying pan over high heat. If you’re including anchovies, add them now and let them start melting into the oil for that secret layer of umami goodness. Place the chicken thighs skin-side down—this will give you irresistibly crisp and golden skin. On the other side of the pan, add the sliced banana shallots and garlic, letting them soften and infuse the cooking oil. Cooking everything for around 8 minutes ensures that the chicken skin crisps up nicely and the shallots become tender and fragrant.
Step 2: Add Herbs, Vinegar, and Liquids to Braise
Flip the chicken thighs carefully to cook the other side. Stir in the thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard. These ingredients come together to create a balanced sauce that is tangy, slightly sweet, and perfectly sharp. Lower the heat and let everything simmer gently for 20 minutes so that the chicken becomes tender and the sauce reduces to a luscious glaze. Finish the braise by stirring in the double cream and simmering for an additional 5 minutes, bringing silkiness and richness to the pan.
Step 3: Cook the Herby Polenta
While the chicken is braising, start the herby polenta by heating whole milk and water together in a pan. Slowly whisk in the quick-cook polenta so it doesn’t clump, stirring continuously for a few minutes until it thickens. Then, beat in salted butter, freshly grated parmesan, and the chopped mixed herbs—this combination turns simple polenta into a fragrant, creamy, and savory base that perfectly complements the bold chicken.
Step 4: Combine and Serve
Divide the creamy polenta between warm bowls or plates. Top each serving generously with the rich vinegar-braised chicken thighs and spoon over the glossy, reduced sauce. This beautiful harmony of tangy chicken and herby, velvety polenta is a winner every time.
How to Serve Vinegar-Braised Chicken with Herby Polenta Recipe
Garnishes
To enhance the presentation and flavor, scatter fresh herbs like parsley or chives on top for a pop of color and freshness. A light drizzle of good olive oil or a sprinkle of lemon zest also brightens the dish wonderfully. If you love a bit of crunch, toasted pine nuts make a delicious garnish that adds texture contrast.
Side Dishes
This dish stands beautifully on its own, but if you want to round out the meal, serve it alongside a crisp green salad dressed with lemon vinaigrette. Roasted seasonal vegetables or sautéed greens such as spinach or kale provide excellent complementary flavors and a boost of nutrition without overwhelming the main event.
Creative Ways to Present
For a charming family-style dinner, place the whole pan of vinegar-braised chicken and the bowl of herby polenta on the table and let everyone serve themselves. Alternatively, layer the chicken and sauce atop a bed of polenta in individual shallow bowls for an elegant plated look that’s perfect for a dinner party. Garnish with edible flowers for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover vinegar-braised chicken and herby polenta in airtight containers in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftover portions even more delicious.
Freezing
This meal freezes well, with the chicken and sauce kept separate from the polenta. Freeze them in suitable containers for up to 2 months. When you’re ready, thaw thoroughly in the refrigerator overnight before reheating.
Reheating
Reheat the chicken gently in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. For the polenta, gently warm it in a pan with a little milk or cream to restore that creamy texture. Avoid microwave reheating to maintain the best flavor and consistency.
FAQs
Can I use bone-in chicken breasts instead of thighs?
Yes, you can substitute bone-in chicken breasts if you prefer. However, thighs tend to be more forgiving and remain juicier during the braising process, making them ideal for this recipe.
What can I substitute for malt vinegar if I don’t have it?
If malt vinegar isn’t available, try using apple cider vinegar or white wine vinegar as alternatives. They have a similar acidity and fruity profile that complements the dish well.
Is anchovy necessary in the vinegar-braised chicken recipe?
Anchovies are optional but highly recommended for adding subtle depth and umami without tasting fishy. If you’re not a fan or allergic, you can leave them out and still have a fantastic dish.
How long can I keep the cooked polenta in the fridge?
Cooked polenta can last up to 3 days in the refrigerator when stored in an airtight container. It may firm up, but reheating with a splash of milk will restore its creamy texture.
Can this recipe be made dairy-free?
Absolutely! Use dairy-free butter and cream substitutes in place of the double cream, butter, and parmesan. Nutritional yeast can replace parmesan to add a cheesy flavor without dairy.
Final Thoughts
This Vinegar-Braised Chicken with Herby Polenta Recipe is one of those dishes that feels like a warm hug on a plate—comforting, rich, and packed with layers of flavor. It’s easy enough for a weeknight but impressive enough to share with friends and family. So don’t hesitate to give it a try; once you taste that tangy, silky chicken paired with creamy, herbed polenta, you’ll want to make it again and again.
Print
Vinegar-Braised Chicken with Herby Polenta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
This Vinegar-Braised Chicken with Herby Polenta recipe combines tender chicken thighs braised in a tangy malt vinegar and dry cider sauce with a creamy, herb-infused polenta for a comforting and flavorful meal perfect for any night of the week.
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 freshly ground black pepper, to taste
Instructions
- Brown the Chicken and Aromatics: Heat the vegetable oil in a large frying pan over high heat. Add anchovy fillets if using, and then place the chicken thighs skin-side down. Add the sliced shallots and garlic on the opposite side of the pan. Cook undisturbed for 8 minutes until the chicken skin is crisp and golden and the shallots are softened, stirring the shallots occasionally.
- Braise the Chicken: Flip the chicken thighs over and add the picked thyme leaves, malt vinegar, dry cider, sugar, and wholegrain mustard to the pan. Reduce the heat and let everything simmer gently for 20 minutes, allowing the chicken to cook through fully and the sauce to reduce.
- Finish the Sauce: Stir in the double cream into the braising liquid and continue to simmer for a further 5 minutes to enrich the sauce and combine the flavors.
- Prepare the Polenta: In a separate saucepan, heat the whole milk and water together. Whisk in the quick-cook polenta continuously for a few minutes until it thickens and becomes creamy.
- Enrich the Polenta: Remove the polenta from heat and beat in the salted butter, finely grated parmesan, and chopped mixed soft herbs (basil, parsley, chives, tarragon). Season with salt and freshly ground black pepper to taste.
- Serve: Divide the herby polenta between four bowls, then top each with a chicken thigh and spoon over the vinegar-braising sauce. Serve immediately while hot.
Notes
- Anchovies add umami depth but can be omitted if preferred.
- Use chicken thighs with skin for best flavor and moisture retention.
- Quick-cook polenta significantly shortens preparation time compared to traditional polenta.
- If malt vinegar is unavailable, apple cider vinegar can be used as a substitute.
- Add extra herbs for a fresher flavor or garnish with additional parmesan.
- Adjust seasoning at the end, especially salt, as the parmesan and butter already contribute saltiness.
