4chicken thighs, skin on (organic or free-range if you can)
4banana shallots (or onions)
4garlic cloves, sliced thinly
4thyme sprigs, leaves (or dried thyme if you don't have fresh)
250mlmalt vinegar
250mldry cider
1tspsugar
1tsp wholegrain mustard
2tbspdouble cream
For the polenta
250mlwhole milk
100gquick-cook polenta
30gsalted butter
25ggrated parmesan
20gchopped mixed soft herbs (all or a mix basil, parsley, chives, etc)
Instructions
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.
Polenta
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.