Creamy Garlic Chicken and Polenta

• olive oil↗2 tbsp tbsp
• chicken legs↗6

  about 2kg

• onion↗1

  finely chopped

• anchovy fillets↗3

  coarsely chopped

• garlic cloves↗6

  peeled and lightly crushed

• rosemary sprigs↗3
• thyme↗small handful of
• chicken stock↗500ml ml
• crème fraîche↗3 tbsp tbsp
• butter↗25g g
• parsley↗small handful of

  finely chopped

• steamed greens

  for serving (optional)

• chicken stock↗1.25 litres of l
• instant polenta350g g
• parmesan↗50g g

  grated

Step-by-step instructions

1. 1

   Heat the oil in a wide, oven‑safe pot or skillet and add the chicken legs, in batches if necessary, and sear one side for 10 minutes, then flip and sear the other side for another 10 minutes. Transfer the chicken to a plate. Add the onion, anchovies, garlic, rosemary and thyme to the pan and stir.

2. 2

   Reduce the heat to medium and cook for 10 minutes with a pinch of salt. When the onion softens, pour in the chicken stock and return the legs to the pan. Bring to a boil, then lower the heat to minimum. Cover and simmer for 35‑40 minutes until the chicken is cooked through. Transfer the legs to a plate and discard the garlic, rosemary and thyme. Add the crème fraîche, butter and most of the parsley, then season to taste.

3. 3

   When the chicken has about 5 minutes left, prepare the polenta: pour the chicken stock into a pot and bring to a boil. Stir in the polenta and cook for 5 minutes until it thickens and boils. Remove from heat, add the parmesan and season to taste. Serve the chicken on the polenta, drizzled with a spoonful of sauce and sprinkled with the remaining parsley. Optionally serve with steamed greens.