A tasty midweek meal packed full of flavour

This midweek braised chicken and polenta will cheer up your weekly recipe repertoire.

  • COOK TIME: 35 mins
  • DIFFICULTY: easy
  • IDEAL FOR: easy meal, midweek meal, weekend

A great midweek-er

This is a great little recipe for a midweek meal.

It’s inexpensive, full of herby flavours with a nice tang.

And the beautiful thing is, it only takes around 30 minutes to put a smile on your and everyone’s hungry faces.

Because let’s face it, midweek meals can feel a little laborious after a busy day.

Which can sometimes result in either a quick unhealthy meal or a quick uninspiring meal.

I always recommend buying the best chicken you can afford (organic or free-range).

This is to ensure the animals have been treated well and, in turn, you’ll be rewarded with flavour.

Braised chicken and polenta

Midweek braised chicken and polenta

Recipe: Delicious magazine

Midweek braised chicken and polenta

Course Main Course
Keyword braised chicken, chicken, chicken thighs, polenta
Cook Time 35 minutes
Total Time 35 minutes
Servings 2 people
Cost £


  • 1 tbsp vegetable oil
  • 4 chicken thighs, skin on (organic or free-range if you can)
  • 4 banana shallots (or onions)
  • 4 garlic cloves, sliced thinly
  • 4 thyme sprigs, leaves (or dried thyme if you don't have fresh)
  • 250 ml malt vinegar
  • 250 ml dry cider
  • 1 tsp sugar
  • 1 tsp wholegrain mustard
  • 2 tbsp double cream

For the polenta

  • 250 ml whole milk
  • 100 g quick-cook polenta
  • 30 g salted butter
  • 25 g grated parmesan
  • 20 g chopped mixed soft herbs (all or a mix basil, parsley, chives, etc)


  • In a large deep frying pan, add the oil on high heat.
    Place the chicken thighs skin side down and add the shallots and garlic to one side, then cook the chicken (approx. 8 mins) until lovely and crispy golden and the shallots and garlic are soft.
  • Turn the chicken thighs over and add the thyme, vinegar, cider, mustard and sugar. Simmer for approx. 20 mins or until the chicken is cooked through.
    Stir in the cream and simmer for another 5 mins.


  • In a saucepan heat the milk and 200 ml of water. Slowly add the polenta and whisk for a few minutes to make sure there are no lumps. Stir in the butter, herbs, parmesan, and season to taste.
  • Serve with the chicken thighs on top of the polenta.


Recipe: Delicious magazine