Ingredients:

  • 2 tbsp olive oil
  • 6 chicken legs (approximately 2 kg)
  • 1 onion, finely chopped
  • 3 anchovy fillets, roughly chopped
  • 6 garlic cloves, skin removed and lightly bashed
  • 3 sprigs of rosemary
  • Small handful of thyme
  • 500 ml chicken stock
  • 3 tbsp crème fraîche
  • 25 g butter
  • Small handful of parsley, finely chopped
  • 1.25 litres chicken stock
  • 350 g quick cook polenta
  • 50 g parmesan, grated
  • Steamed greens, to serve (optional)

Instructions:

  1. Heat olive oil in a casserole dish over medium heat.
  2. Add chicken legs, browning them on one side for 10 minutes before turning to brown the other side for another 10 minutes. Transfer browned chicken to a plate.
  3. In the same pan, stir in the chopped onion, anchovies, garlic, rosemary, and thyme. Cook for 10 minutes until onions soften, adding a pinch of salt.
  4. Pour in 500 ml of chicken stock and return the chicken legs to the pan. Bring to a boil, then reduce to low heat, cover, and simmer for 35-40 minutes until chicken is cooked through.
  5. Remove chicken from the pan; discard garlic, rosemary, and thyme. Stir in crème fraîche, butter, and the majority of parsley. Season to taste.
  6. When chicken has about 5 minutes left, bring 1.25 litres of chicken stock to a boil in a saucepan. Whisk in the polenta and cook for about 5 minutes until thickened and bubbling. Remove from heat; stir in grated parmesan and season to taste.
  7. Plate the polenta, top with chicken, and drizzle with sauce. Scatter remaining parsley over the top. Serve with steamed greens if desired.