Roast Chicken with a Rich Demi-Glacee
Great Weekend Project that will taste amazing!
About this Recipe
This Roasted Chicken Recipe with Demi is rich and rustic dish is flavorful and satisfies the whole family. This is what dinner should be on the weekend. Trust me, it is that good!
Ingredients
- 4 chicken quarters
- garlic
- lemon
- Flour
- basil
Polenta
- 2 cups polenta
- 8 cups chicken stock
- 1/2 cup asiago
- 1/2 cup parmesan cheese
- 2 tablespoons butter
- kosher salt / to taste
- pepper / to taste
Marinade
- 2 tablespoons olive oil
- 2 tablespoons white wine (dry)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 cloves minced garlic
- 2 sprigs minced rosemary
- 1/4 cup chopped parsley
Sauce
- 2 cups of reduced chicken stock
- 1/2 cup of red wine
- 1/2 tablespoon of balsamic vinegar
- 2 tablespoons butter
- 1/8 teaspoon lemon juice
- kosher salt / to taste
- pepper / to taste
Step 1
In a medium mixing bowl combine olive oil, white wine, balsamic vinegar, salt, pepper, minced garlic, rosemary, and parsley.
Step 2
Rub the chicken quarters with the mixture, then season the chicken with a little more salt and pepper.
Step 3
Boil 8 cups of chicken stock, season with the salt and then slowly add 2 cups of polenta (stir until thickened).
Step 4
When the polenta has been added, reduce the heat and cook for 10-15 minutes until it has developed a silky texture.
Step 5
When the polenta is done, remove it from the heat, stir in the butter and cheese and season. Taste to adjust flavor.
Step 6
Strain the pan drippings into a pan, along with the reduce chicken stock, red wine and reduce that over high heat.
Step 7
When your sauce has achieved the right consistency, add a bit of balsamic vinegar, then reduce the heat, add a pad of butter, and stir in until it’s fully incorporated. Add a bit of flour into the sauce if you prefer a tighter sauce.
Step 8
Serve the chicken over the polenta, spoon the sauce over and add some chopped parsley for service.
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