If you’re craving a truly comforting dish that bursts with rustic flavor and warms you from the inside out, this Vinegar-Braised Chicken with Herby Polenta Recipe is an absolute must-try. Tender chicken thighs gently cooked in a tangy, aromatic vinegar broth come together perfectly with creamy, herb-infused polenta for a meal that feels both sophisticated and homey. The delicate balance of acidity, savory herbs, and luscious textures makes this recipe a standout for any dinner occasion, guaranteed to impress and satisfy with every bite.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to create layers of flavor and texture that make this dish shine. Each component plays a vital role—from the sharpness of the vinegar that tenderizes and brightens the chicken, to the rich butter and Parmesan that make the polenta luxuriously creamy with a fresh herbal kick.
- Olive oil: For searing the chicken to a golden, crispy finish.
- Chicken thighs (bone-in, skin-on): The perfect cut for juicy, flavorful meat that stays tender during braising.
- Salt and pepper: Essential seasoning to enhance natural flavors.
- Small onion (sliced): Adds sweetness and depth to the braising liquid.
- Garlic cloves (smashed): Imparts a gentle, fragrant aroma that complements the vinegar.
- White or red wine vinegar: Injects a bright zing that balances the richness; white vinegar offers a lighter touch, red provides a deeper tang.
- Chicken broth: Forms a savory base for braising and cooking the polenta.
- Fresh thyme and bay leaf: Classic herbs that infuse the dish with earthy, woodsy notes.
- Honey (optional): A subtle sweetness to mellow out the acidity if desired.
- Yellow cornmeal (polenta): For creamy, comforting texture that pairs beautifully with tender chicken.
- Butter: Adds richness and smoothness to the polenta.
- Grated Parmesan cheese: Provides savory umami and a velvety finish.
- Chopped fresh herbs (parsley, chives, or thyme): Brighten and elevate the polenta flavor.
How to Make Vinegar-Braised Chicken with Herby Polenta Recipe
Step 1: Prepare and Sear the Chicken
Start by patting your chicken thighs dry—this helps you get a beautifully crisp skin. Season them liberally with salt and pepper. Heat olive oil in a heavy-bottomed pan over medium-high heat until shimmering. Place chicken skin-side down and let it cook undisturbed for 5 to 7 minutes until you see a gorgeous golden crust forming. Flip the pieces and cook the other side for another 3 minutes. Once seared to perfection, remove the chicken and set it aside to rest.
Step 2: Build the Braising Base
In the same pan, toss in sliced onions and smashed garlic. Cook gently until they soften and develop a sweet aroma, about 3 minutes. Pour in the vinegar and use a spoon to scrape up all those delightful browned bits from the bottom—this is pure flavor magic. Let the vinegar simmer for about 2 minutes; this mellowing is key to avoid overpowering sharpness in your final dish.
Step 3: Add Broth and Herbs, Then Braise
Next, pour in the chicken broth, nestle in your fresh thyme and bay leaf, and if you’re using honey, stir it in now to balance the acidity. Return your seared chicken thighs back to the pan, arranging them skin-side up so they stay crisp during cooking. Lower the heat to a gentle simmer, cover the pan, and let your chicken cook tender for 30 to 35 minutes. You’ll know it’s ready when the meat is fall-off-the-bone delicious and infused with those fragrant braising juices.
Step 4: Cook the Herby Polenta
While the chicken is braising, bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in the cornmeal, which prevents lumps and creates that silky, creamy polenta texture. Reduce the heat to low and stir frequently for 20 to 25 minutes as the polenta thickens. Once creamy and cooked through, stir in butter, Parmesan cheese, and your choice of fresh herbs—parsley, chives, or thyme all bring something wonderful to the table. Season with salt and pepper to taste for the perfect savory finish.
Step 5: Plate and Serve
Spoon a generous bed of the vibrant herby polenta onto your serving plates. Gently place the vinegar-braised chicken on top, then drizzle some of that tangy, flavorful braising liquid over everything. This simple yet satisfying presentation highlights both the richness of the chicken and the creamy comfort of the polenta.
How to Serve Vinegar-Braised Chicken with Herby Polenta Recipe
Garnishes
Fresh herbs are always a winning finishing touch here. Bright parsley or thyme sprigs scattered on top add a lovely burst of color and an extra herbal punch that perfectly complements the dish’s rustic vibes. A light grating of Parmesan cheese over the polenta just before serving gives a subtle savory whisper that guests will adore.
Side Dishes
This Vinegar-Braised Chicken with Herby Polenta Recipe shines as a one-pan wonder, but if you want to build on the meal, consider simple roasted or steamed seasonal vegetables. Green beans tossed in lemon and olive oil or crisp sautéed spinach bring brightness and crunch to the table. A fresh green salad with a light vinaigrette also pairs beautifully, balancing the meal with refreshing crispness.
Creative Ways to Present
For a dinner party, serve the chicken family-style right in the Dutch oven to show off those gorgeous braising juices. Alternatively, plate individual servings in shallow bowls to emphasize the creamy polenta as the star base and spoon some extra sauce around for a restaurant-style flair. Adding a small drizzle of balsamic reduction over the top adds a sweet tang that elevates visual appeal and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Your leftover Vinegar-Braised Chicken with Herby Polenta Recipe keeps beautifully in the fridge for up to 3 days, making it perfect for weekday meals. Store chicken and polenta separately in airtight containers to maintain the best texture—polenta tends to firm up but gently reheats perfectly.
Freezing
You can freeze both components if needed. Place cooled chicken and polenta in separate freezer-safe containers or zip-top bags, ensuring no excess air remains. For optimal quality, consume within 2 months. This makes a convenient ready-to-go meal that’s ideal for busy weeks.
Reheating
Reheat gently in a saucepan over low heat, stirring the polenta with a splash of water or broth to restore creaminess. Warm the chicken in the oven or microwave, covered with foil or a microwave-safe lid to retain moisture. Taking these steps keeps the tender, juicy texture and delicious flavors fully intact.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts work, they are leaner and can dry out more easily during braising. Thighs are preferred for their rich flavor and tender texture that holds up beautifully to slow cooking in vinegar.
Which vinegar is best for this recipe?
Both white and red wine vinegars are excellent. White wine vinegar brings a lighter, brighter acidity, while red wine vinegar adds a deeper, fruitier tang. You can choose based on your personal taste or what you have on hand.
Is there a dairy-free way to make the polenta?
Absolutely! Simply omit the butter and Parmesan cheese or swap them with plant-based alternatives like vegan butter and nutritional yeast for a similarly rich and flavorful experience.
Can I make this recipe ahead of time?
Yes! The chicken actually tastes even better the next day after the flavors have had time to mingle. Just keep the components stored separately and reheat gently before serving.
How do I prevent polenta from clumping?
Slowly whisk the cornmeal into boiling liquid and keep stirring frequently during cooking. This consistent stirring helps maintain a smooth, creamy texture without lumps.
Final Thoughts
This Vinegar-Braised Chicken with Herby Polenta Recipe is one of those dishes that just feels like a warm hug on a plate. It’s perfect for cozy evenings when you want something comforting but special, impressively simple yet rich with depth. Give this recipe a go—you’re going to love how the tangy, tender chicken pairs with the creamy, herb-scented polenta. Once you try it, it’s sure to become a beloved classic in your kitchen, just as it is in mine!
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Vinegar-Braised Chicken with Herby Polenta Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Vinegar-Braised Chicken with Herby Polenta is a comforting rustic European dish featuring tender chicken thighs braised in a tangy white or red wine vinegar sauce infused with garlic, thyme, and a touch of honey, served over creamy, buttery polenta flavored with Parmesan and fresh herbs. Perfect for a hearty and flavorful main course.
Ingredients
For the chicken:
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 1 small onion, sliced
- 3 garlic cloves, smashed
- ½ cup white wine vinegar or red wine vinegar
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon honey (optional to balance acidity)
For the polenta:
- 4 cups water or chicken broth
- 1 cup yellow cornmeal (polenta)
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh herbs (parsley, chives, or thyme)
- Salt and pepper to taste
Instructions
- Prepare the chicken: Pat the chicken thighs dry and season both sides with salt and pepper to ensure crispy skin and well-seasoned meat.
- Sear the chicken: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place chicken thighs skin-side down and cook until golden brown, about 5–7 minutes. Flip and cook the other side for 3 minutes to develop flavor and color. Remove chicken from pan and set aside.
- Sauté aromatics: In the same pan, add sliced onion and smashed garlic cloves. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
- Deglaze and simmer: Pour in the vinegar while scraping the browned bits from the bottom of the pan to incorporate flavor. Let it simmer for 2 minutes to mellow acidity.
- Add liquids and herbs: Stir in the chicken broth, fresh thyme sprigs, bay leaf, and honey if using. Return the chicken thighs to the pan skin-side up. Reduce heat to low, cover, and let simmer gently for 30–35 minutes until the chicken is cooked through and tender.
- Cook the polenta: While the chicken braises, bring water or broth to a boil in a medium saucepan. Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until the polenta thickens to a creamy consistency.
- Finish the polenta: Stir in butter, grated Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
- Plate and serve: Spoon a bed of herby polenta onto each plate and arrange the vinegar-braised chicken with its sauce on top. Garnish with additional fresh herbs if desired for a fresh pop of color and flavor.
Notes
- White wine vinegar offers a lighter, more delicate flavor, while red wine vinegar provides a richer, deeper tang.
- To make this recipe dairy-free, simply omit the Parmesan cheese and butter or substitute with your preferred plant-based alternatives.
- Bone-in, skin-on chicken thighs provide optimal flavor and moisture; however, you can use boneless if preferred but adjust cooking time accordingly.
- Fresh herbs like thyme, parsley, or chives enhance the dish’s aroma and taste; feel free to experiment with your favorites.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Rustic European
