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

Creamy garlic chicken & polenta

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

1 hr 30 min total 20 min prep 1 hr 10 min cook Serves 4 (with leftovers for lunch) 528 cal

Instructions

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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.
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.
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.