Honey Chicken, Figs & Polenta | Abel & Cole
Honey Chicken, Figs & Polenta
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Prep: 10 mins
Cook 40 mins
This recipe is part of our partnership with The Sunday Times and Florence Knight. Florence says: "A bed of wet polenta is the perfect pillow for chicken and plump figs. The red wine vinegar helps lift the broth, adding more complexity to the braise, making it a wholesome supper for two."
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806 kcal
(per portion)
Ingredients you'll need
  • 2 chicken breasts, skin on
  • 3 shallots
  • 1 garlic clove
  • 1 chicken stock cube
  • 4 sprigs of thyme
  • ½ x 40g jar honey
  • 1 tsp red wine vinegar
  • 75g polenta
  • 45g butter
  • 3 figs
  • 100g spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml + 525ml boiling water
Step by step this way
  • 1.

    Remove the chicken from the fridge and let it come to room temp before cooking. When you're ready to start, place the chicken breasts in a bowl with 2 tbsp olive oil and a little salt and pepper.

  • 2.

    While the chicken comes to temp, peel the shallots and slice into half moons. Peel and finely slice the garlic. Crumble the stock cube into a heatproof jug and stir in 150ml boiling water to dissolve it.

  • 3.

    Heat a shallow casserole pan over a medium-high heat. Once hot, add any oil from the bowl and the chicken breasts, skin-side down. Cook for 3-5 mins without disturbing them, so they're golden, then turn and cook for a further 2 mins to colour the underside. Remove the chicken from the pan and set aside on a plate.

  • 4.

    Lower the heat and add the shallots with a pinch of salt. Cover and cook for 10 mins till the shallots are soft but without colour. Add the garlic and cook for 5 mins. Add the thyme sprigs, chicken stock, half the jar of honey, 1 tsp vinegar and the chicken (skin-side up). Cover. Cook for 10 mins.

  • 5.

    While the chicken cooks, pour 525ml boiling water into a pan. Add a pinch of salt. Bring back to the boil, then lower the heat and add the polenta in a steady stream, stirring constantly. Continue to stir till the polenta is thick and smooth. Stir through the butter. Set aside.

  • 6.

    Slice the figs in half. Slice off any thick stalks from the spinach, keeping the leaves intact. Add the figs, cut-side up, to the pan. Baste the figs so they're glossy. Cook for a further 5 mins till the chicken is cooked through.

  • 7.

    Add the spinach to the chicken and wilt it for 1 min, folding it through the braise.

  • 8.

    Spoon the hot polenta into shallow bowls and top with chicken, figs and juices from the pan.

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