Creamy garlic chicken & polenta
By Ailsa Burt
Make two meals in one: whip up this chicken dinner then reinvent the leftovers in a soup, salad or noodles
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Prep:20 mins
Cook:1 hrs 10 mins
- Easy
Nutrition per serving
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kcal 528
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fat 33g
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saturates 13g
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carbs 18g
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sugars 0g
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fibre 4g
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protein 38g
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salt 4.46g
Ingredients
- 2 tbsp olive oil
- 6 chicken legs , around 2kg
- 1 onion , finely chopped
- 3 anchovy fillets , roughly chopped
- 6 garlic cloves , skin removed and lightly bashed
- 3 rosemary sprigs
- small handful of thyme
- 500ml chicken stock
- 3 tbsp crème fraîche
- 25g butter
- small handful of parsley , finely chopped
- steamed greens , to serve (optional)
- 1.25 litres of chicken stock
- 350g quick cook polenta
- 50g parmesan , grated
Method
Heat the oil in a wide flameproof casserole dish or frying pan and add the chicken legs, in batches if needed, and brown on one side for 10 mins, then turn over and brown for a further 10 mins. Transfer the chicken to a plate. Stir the onion, anchovies, garlic, rosemary and thyme into the pan.
Reduce the heat to medium and cook for 10 mins with a pinch of salt. Once the onions have softened, pour in the chicken stock and return the legs to the pan. Bring to the boil, then reduce to a low heat. Cover and cook for 35-40 mins until the chicken is cooked through. Remove the legs to a plate and discard the garlic, rosemary and thyme. Stir in the crème fraîche, butter and most of the parsley, then season to taste.
When the chicken has 5 mins left, to make the polenta, tip the chicken stock into a saucepan and bring to the boil. Whisk in the polenta and cook for 5 mins, until thickened and bubbling. Remove from the heat, stir in the parmesan and season to taste. Serve the chicken on top of the polenta with a spoonful of sauce and scatter over the remaining parsley. Serve with steamed greens, if you like.
