23/06/2026
This cold weather calls for belly warming dinners that are both easy and delicious…
have the perfect dinner that’s all of those things…
Braised chicken with herbs and polenta
Ingredients
* 1.5kg chicken thigh or breast
* ½ cup plain flour
* 2 tbsp olive oil
* 2 brown onions, finely sliced
* 4 garlic cloves, crushed
* 2 carrots, diced
* 2 celery stalks, diced
* 2–3 cups urban forager chicken stock
* 3 sprigs thyme
* 2 sprigs rosemary
* 2 bay leaves
* 1 tsp sweet paprika
* Sea salt and cracked black pepper
Optional, to serve
* Soft Parmesan Polenta
* Fresh parsley
* Extra cracked black pepper
Method
1. Prepare your liquid stock by adding 1 teaspoon of stock250ml of water,
2. Cut each chicken thigh or breast into approximately 6 pieces and season generously with salt and cracked black pepper.
3. Place the flour into a shallow bowl and season generously with sea salt and cracked black pepper. Toss the chicken pieces through the flour until lightly coated, shaking away any excess.
4. Heat olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Working in batches if needed, seal the chicken until lightly golden on all sides. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
5. Reduce heat slightly and add the onion, carrot and celery to the pot. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.
6. Add the garlic and sweet paprika and cook for 1 minute until fragrant.
7. Return the chicken to the pot along with any juices. Add the thyme, rosemary and bay leaves.
8. Pour over enough stock to mostly cover the chicken — approximately 2–3 cups depending on the size of your pot.
9. Bring to a gentle simmer, cover partially with a lid and cook over low heat for 45–55 mins, stirring occasionally, until the chicken is tender and the sauce has slightly reduced.
10. Season with additional salt and cracked pepper as needed. Remove rosemary stems and bay leaves before serving.
11. Serve warm over polenta fresh parsley and cracked pepper.
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