ROAST CHICKEN WITH RED WINE DEMI-GLACE AND POLENTA

This dish is rustic, flavorful, and deeply satisfying. Have this with a glass of red wine – it’s what dinner should be.

INGREDIENTS

• 4 Chicken quarters
• Garlic
• Lemon
• Flour (optional)
• Basil

POLENTA

• 2 cups Polenta (8 cups chicken stock and/or water)
• ½ cup Asiago (soft or grated Mozzarella, etc)
• ½ cup Parmesan cheese (add additional to taste)
• 2 tablespoons butter
• Salt (to taste)
• Pepper (to taste)

MARINADE

• 2 tablespoons olive oil
• 2 tablespoons white wine
• 1 tablespoons balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cloves minced garlic
• 2 sprigs minced rosemary
• ¼ cup chopped parsley

SAUCE

• 2 cups of reduced chicken stock (this should be highly reduced, and it’s
• best to start with 6 or more cups of regular stock, then reduce it down to 2)
• ½ cup of red wine
• ½ tablespoon balsamic vinegar
• 2 tablespoons butter
• 1⁄8 teaspoon lemon juice
• Salt (to taste)
• Pepper (to taste)

DIRECTIONS

1. Start by making a mixture of olive oil, white wine, balsamic vinegar, salt, pepper, and minced garlic, rosemary, and parsley.
2. .............................

for full recipes please see : www.epicurestable.com

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