Saturday

Roasted Gremolata Chicken & Polenta with Mascarpone and Roasted Garlic



i made this chicken last night for dinner. it went really well with the polenta. the chicken is supposed to be marinated overnight, but i didn't have the time so i didn't. i also did not weigh down the chicken during cooking like the recipe says to, again i was short on time and didn't want to fool with it. it was still really good, but next time i would try these things to see if its more flavorful. here are the recipes...

...recipes from the september 1997 issue of Bon App├ętitmagazine
roasted gremolata chicken
3/4 cup olive oil
2 tablespoons plus 2 teaspoons fresh rosemary, minced
1 1/2 teaspoons plus 1 tablespoon lemon zest
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 chickens, quartered
1/4 cup fresh breadcrumbs, toasted
1/4 cup fresh parsley, chopped

Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon zest, and 1 1/2 tablespoons garlic in a medium bowl. Place chicken in a large roasting pan and spoon oil mixture over the chicken. Sprinkle with salt and pepper. Cover and chill overnight.

Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon zest, and 1 teaspoon garlic in a small bowl. Season gremolata with salt and pepper.

Preheat oven to 400 F. Heat large heavy skillet over high heat. Add chicken skin side down and cook until brown, about 5 minutes. You may need to do this in batches. Arrange chicken skin side up in the roasting pan. Place baking sheet atop the chicken and weigh down with a heavy large ovenproof skillet to flatten the chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken about 35 minutes longer or until the juices run clear.

Top the chicken with the gremolata and serve.

polenta with mascarpone and roasted garlic
30 whole large garlic cloves, unpeeled
2 tablespoons olive oil
5 1/2 cups chicken stock, plus more
1 tablespoon butter
1 1/2 cups yellow cornmeal
1/3 cup mascarpone cheese
1/4 cup chopped parsley

Preheat oven to 375 F. Toss garlic with olive oil in a small baking dish. Cover and bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes more. Cool garlic; peel. Puree garlic in food processor and set aside.

Bring 5 1/2 cups chicken stock and 1 tablespoon butter to a boil in a large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until the mixture is creamy, whisking occationally and adding more stock a 1/4 cup at a time as necessary to keep the polenta soft, about 20 minutes. Remove from heat. Mix in cheese, parsley, and roasted garic puree. Season polenta to taste with salt and pepper.

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