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
Scale
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
