| Level: | Easy |
| Total: | 58 min |
| Prep: | 25 min |
| Cook: | 33 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in chicken thigh and leg or chicken breasts
- Salt and freshly ground black pepper
- 2 teaspoons poultry seasoning
- 2 teaspoons grill seasoning
- 3 tablespoons extra-virgin olive oil
- 4 thick cut slices pancetta or bacon, chopped
- 1 medium red onion, chopped
- 2 cloves garlic, grated or finely chopped
- 1 to 2 sprigs fresh rosemary, finely chopped
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 2 1/2 cups chicken stock
- 1 1/2 cups milk
- 1 cup quick cooking polenta
- 2 tablespoons butter
- 1/2 cup grated Parmiginao-Reggiano
- Torn fresh basil leaves
Instructions
- Preheat oven to 400 degrees F.
- Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it’s flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
- Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
- Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 926 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 76 g |
| Cholesterol | 247 mg |
| Sodium | 1679 mg |
Reviews
Delicious! I had to make a few changes based on the ingredients I had available. Used maple bacon grill seasoning. Omitted the chopped bacon. Used yellow onion instead of red. I made the sauce in a pot, then added it to the chicken legs and put the whole thing in the oven. The sauce reduced beautifully and it was still enough for 8 chicken legs. Didn’t make the polenta this time.
The chicken was great I made it using chicken breasts. The polenta not so much but I think that was my fault.(bought the wrong kind)
Sauce was too greasy. I used a small amount of olive oil to brown chicken thighs. Perhaps the thighs have too much fat content in the skin. If I had to do it again, I would make the sauce with regular bacon and in a separate pan from the one I browned the chicken in. The flavor of the sauce was good enough, but did not seem very Italian. It was a bit too sweet for our taste and I added some red wine vinegar at the end to cut the sugar. I probably will not make this again. Did not do the polenta, served with mashed potatoes instead.
Excellent flavor! This is now a family favorite and an easy meal to make for a large group. I used premade polenta and was very pleased with the speed with which this dinner can be made!
Made this for dinner last night. It was a huge hit,especially with my 17 year old who is a really picky eater. He wanted seconds! I made the recipe as printed. Will become one of our regular dishes. Thanks Rachael.
I only made the chicken. I served the chicken with mashed potato, which I had left over from dinner the previous night. The flavor of this chicken is AWESOME. Far from bland. You need to try this one.
I’ve made this a few times for dinner parties and my friends loved it! I even put the chicken in my crock pot to finish it off and keep it warm while guests arrived. It pairs great with the polenta!
Eh it sounded good but I wasn’t too fond of the sauce. The polenta was nice and creamy though.
I am the only one who thinks this. I might try again with other suggestions like cider vinegar and I think my husband added too much rosemary haha. Also, didnt use the bacon cause we didnt have any.
Made this to night for dinner.. Not only was it fast to put together , but very tasty. I made extra to take for lunch, but my family ate it all.
Incredible flavor with the sauce. I used chicken breasts and they came out perfectly tender and juicy. I followed the recipe exactly and was not disappointed. I would definitely prepare this again, and it is guest worthy. The only thing I would change is use a low sodium chicken stock for the polenta since it came out very salty. This recipe is a keeper.