Description

This creamy garlic chicken and polenta recipe features tender, slow-cooked chicken legs infused with aromatic herbs and garlic, served atop rich, cheesy polenta. The dish is finished with a luscious crème fraîche sauce and a sprinkle of fresh parsley, making it a comforting and elegant meal perfect for any occasion.

Ingredients

Scale

For the Chicken:

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 (for cooking the chicken)
3 tbsp crème fraîche
25g butter
Small handful of parsley, finely chopped

For the Polenta:

1.25 litres chicken stock
350g quick cook polenta
50g parmesan, grated

To Serve:

Steamed greens (optional)

Instructions

Brown the Chicken: Heat the olive oil in a wide flameproof casserole dish or frying pan over medium-high heat. Add the chicken legs in batches if necessary and brown on one side for 10 minutes. Turn them over and brown the other side for another 10 minutes. Once browned, transfer the chicken to a plate.
Sauté Onion and Herbs: In the same pan, stir in the finely chopped onion, chopped anchovy fillets, lightly bashed garlic cloves, rosemary sprigs, and thyme. Reduce the heat to medium and cook for about 10 minutes, seasoning with a pinch of salt, until the onions have softened.
Simmer Chicken: Pour 500ml of chicken stock into the pan and return the browned chicken legs. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 35-40 minutes until the chicken is cooked through.
Prepare the Sauce: Remove the chicken legs to a plate and discard the garlic, rosemary, and thyme from the pan. Stir in the crème fraîche, butter, and most of the chopped parsley into the pan juice. Season the sauce to taste.
Cook the Polenta: While the chicken cooks, when it has 5 minutes left, bring 1.25 litres of chicken stock to a boil in a saucepan. Whisk in the quick cook polenta and cook for 5 minutes, stirring constantly, until thickened and bubbling.
Finish the Polenta: Remove the polenta from heat, stir in the grated parmesan and season with salt and pepper to taste.
Serve: Plate the polenta and top with a chicken leg. Spoon some of the creamy garlic sauce over the chicken and sprinkle with the remaining parsley. Serve with steamed greens if desired.

Notes

Using anchovy fillets adds a depth of umami flavor, but you can omit if preferred.
If you don’t have crème fraîche, sour cream or heavy cream can be substituted.
Quick cook polenta significantly reduces cooking time compared to traditional polenta.
Make sure to whisk polenta constantly to prevent lumps while cooking.
Steamed greens like broccoli, green beans, or spinach complement the dish nicely.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: European

Keywords: Creamy garlic chicken, polenta, chicken legs recipe, comforting dinner, creamy chicken sauce, quick cook polenta