Pressed Half Chicken Recipe
Artichoke Sugo, Tomato, Leeks, Red Bell Pepper, Creamy Marscapone Polenta
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Ingredients
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Main Ingredients
Creamy Marscapone Polenta
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Rinse the whole chicken under cold water and pat dry with paper towels. Season with salt and black pepper both inside and out.
- 2
Sear the Chicken
In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, place the chicken breast side down in the skillet and sear for 5-7 minutes until the skin is golden brown. Turn it over and sear the other side for an additional 5 minutes.
- 3
Add Aromatics
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining olive oil, sliced leeks, diced red bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are soft.
- 4
Add Sauces
Stir in the diced tomatoes and artichoke hearts, cooking for another 2-3 minutes. Place the chicken back in the skillet, breast side up, and spoon some of the vegetable mixture over it.
- 5
Roast the Chicken
Transfer the skillet to the preheated oven and roast the chicken for 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
Creamy Marscapone Polenta
- 6
Cook the Polenta
In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring occasionally until thickened.
- 7
Add Creaminess
Once the polenta is cooked, stir in the mascarpone cheese, grated Parmesan cheese, butter, and salt. Mix until creamy and smooth. Adjust seasoning to taste.
- 8
Serve
Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes before carving. Serve the chicken with a generous scoop of creamy mascarpone polenta alongside.
