| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 lemons, sliced 1/2-inch thick
- 2 medium yellow onions, sliced 1/2-inch thick
- 6 chicken leg quarters
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1/4 cup olive oil
- 2 cups chicken stock, preferably homemade
- 2 cups dry white wine
- 3 cups whole milk
- 1 cup polenta (not quick-cooking)
- 1 cup grated white Cheddar
- 1 tablespoon red wine vinegar
- 8 ounces sauteeing greens, such as kale, beet greens or chard, hand-torn into 3- to 4-inch pieces
Instructions
- Preheat the broiler.
- Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
- Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
- Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
- Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
- Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1211 |
| Total Fat | 77 g |
| Saturated Fat | 23 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 72 g |
| Cholesterol | 357 mg |
| Sodium | 1201 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1211 |
| Total Fat | 77 g |
| Saturated Fat | 23 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 72 g |
| Cholesterol | 357 mg |
| Sodium | 1201 mg |
Reviews
Great recipe for a full meal, I wish more of these recipes were like this! Dinging it one star because I had to cook my chicken and extra 40 minutes at that temp, and broiling at the beginning and end seemed like a waste of time to me. On hindsight I should have cooked the chicken fully first before aiming for that nicely browned crunchy skin by using the broiler.
I used the Polenta and the Greens part of the recipe and served it with a Costco Rotisserie Chicken. Cheating? Yes. Delicious? Definitely. I used homegrown Rainbow Chard. Pulled the leaves from the stems. I chopped the stems rather fine and sautéedthem first along with 3 cloves of garlic in 1 tablespoon of oil, keeping all moist with some low sodium chicken broth. After the stems were softened I added the chopped chard with just a bit of salt and pepper and more broth as it was needed – so as to never let the chard get dry and to also create about a cup of pot likker. Then served the Polenta topped with Greens alongside the fresh meat removed from the Rotisserie chicken. Thanks for the Idea! I wish I was still able to travel to some of these wonderful places, but since I cannot I will still enjoy watching and reading the recipes and incorporating the good parts for our own dining experience!