Vinegar Mushroom braised chicken

1. In a large saucepan, heat oil until hot.

2. Pat chicken dry with a paper towel and season well with salt and pepper.

3. Add the chicken breasts into the pan, skin side down. Cook for about 6-8 minutes until browned. Turn over.

4. Add garlic and cook for 1 minute, then add mushrooms and cook for a further 1-minute. Now we add the stock and vinegar together, using a wooden spoon scrape up any brown bits from the bottom of the pan (this is where the flavor is), keep on a simmer for about 6 minutes until sauce thickens.  Add parsley and serve over a bed of polenta. Spoon sauce and mushrooms on top.

Tip: Make the polenta first, keep it covered with some kitchen foil, this way you wont have so much going on at once.