Ingredients
Polenta
Method
1.In a heavy-based pot, melt the butter and oil until almost smoking. Add the chicken thighs and leave to brown (about 3-4 minutes). Try not to fiddle with them until they are well browned on one side, then turn and brown the other side. Remove chicken and set aside.
2.Drain pot juices, leaving about 2 tablespoons. Sauté the onion in the remaining juices until it begins to colour. Add the garlic and rosemary, then cook for a further 3-4 minutes.
3.Put in the stock, balsamic vinegar, sugar and seasoning, then bring to the boil. Taste for balance – it should be sweet and sharp. Once it comes to the boil, return the chicken to the pot and simmer for 15-20 minutes until cooked through.
4.Depending on your preference, the juices can be thickened by either whisking in cornflour and cooking for a further 2-3 minutes or boiling the sauce until it reduces.
5.To make the polenta, in a saucepan, bring the stock to the boil, then pour in the polenta slowly. Give it a good stir with a long-handled wooden spoon and bring it to a simmer (be careful because it can “spit” and hot polenta landing on your skins hurts a lot!). Keep stirring until it begins to thicken as it cooks and absorbs the stock. It is ready when it is no longer gritty to the bite and looks like a smooth, textured paste. When cooked (about 5 minutes), add salt and pepper to taste, then olive oil.
6.Serve chicken on polenta and garnish with chopped parsley.
