Chicken With Creamy Polenta Recipe
A roasted boneless half chicken with onion jus, arugula, and lemon and sage polenta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Roast the chicken in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.
- 3
Cook the Onion Jus
In a skillet, add a tablespoon of olive oil and sauté the chopped onion until translucent. Add any drippings from the chicken and cook for an additional 5 minutes.
- 4
Prepare the Polenta
In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 25 minutes or until thickened.
- 5
Add Cream and Seasonings
Stir in the heavy cream, lemon juice, and chopped sage into the polenta. Season with salt and pepper to taste.
- 6
