Creamy garlic chicken & polenta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (with leftovers for lunch)
Skip to ingredients
- 2 tbsp olive oil
- 6 chicken legsaround 2kg
- 1 onionfinely chopped
- 3 anchovy filletsroughly chopped
- 6 garlic clovesskin removed and lightly bashed
- 3 rosemary sprigs
- small handful of thyme
- 500ml chicken stock
- 3 tbsp crème fraîche
- 25g butter
- small handful of parsleyfinely chopped
- steamed greensto serve (optional)
For the polenta
- 1.25 litres of chicken stock
- 350g quick cook polenta
- 50g parmesangrated
Nutrition: Per serving
- kcal528
- fat33g
- saturates13g
- carbs18g
- sugars3g
- fibre4g
- protein38g
- salt4.46g
Method
step 1
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.
step 2
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.
step 3
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.
