Creamy garlic chicken & polenta

Name: Creamy garlic chicken & polenta
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves 4 (with leftovers for lunch)
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

Ailsa Burt

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Serves 4 (with leftovers for lunch)

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Make two meals in one: whip up this chicken dinner then reinvent the leftovers in a soup, salad or noodles

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Ingredients

Nutrition

Units:

MetricUS

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)

For the polenta

1.25 litres of chicken stock
350g quick cook polenta
50g parmesan

grated

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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.

Recipe from Good Food magazine, January 2025

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A star rating of 4.3 out of 5.4 ratings

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