Method
- Heat the oil in a large pan over a medium-high heat. Season the chicken super well on both sides and place, skin side down into the pan. Cook for 8-10 minutes or until golden. Remove and set to one side.
- Drain off all but 1 tablespoon of oil and chuck the onion and pancetta into the pan. Reduce the heat to medium and mix well. Cook, stirring occasionally, for 4-5 minutes to get some colour on everything. Add the garlic, thyme and a good pinch of salt and pepper. Mix well. Cook, stirring occasionally, for 30 seconds until fragrant.
- Pour the prosecco into the pan and mix well. It will instantly deglaze the pan and get the lovely bit off the bottom. Bring to the boil and cook, stirring occasionally, for 4-5 minutes or until the alcohol has evaporated.
- Return the chicken, skin side up and add the stock. It will cover the chicken by half. Cover, reduce the heat to low and cook for 30-35 minutes or until the chicken is cooked through and tender.
- Meanwhile, pour the polenta and 800ml of just boiled water into a sauce pan. Bring to the boil and mix together super well until thick. Turn off the heat and add the butter, Parmesan and a generous pinch of salt and pepper. Mix well. When you come to serve, if it looks a little dry, mix in a splash more hot water and mix until lovely and creamy.
- Turn the heat up under the chicken to high and bring the sauce to a boil. Cook for 5-6 minutes to reduce by two thirds. If you are worried about the chicken over cooking , take it out of the pan until the sauce is reduced. Add the mustard and cream and mix well.
- To serve, swirl the polenta onto 4 serving plates and top each with chicken and loads of the creamy sauce. Serve immediately.
Ingredients
Serves 4
2 tbsp olive oil
1kg chicken thighs, skin and bone on
1 onion, finely chopped
100g pancetta, cubed
2 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
250ml prosecco
300ml chicken stock
200ml double cream
1 tsp Dijon mustard
250g quick cook polenta
20g butter
30g Parmesan
Salt and pepper
