Food Network UK

Italian barbecued chicken with polenta

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Ingredients

  • 4 bone-in chicken thigh and leg or breasts
  • Salt and freshly ground black pepper
  • 2 tsp poultry seasoning mix
  • 2 tsp griddle seasoning mix
  • 3 tbsp extra-virgin olive oil
  • 4 thick cut Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices pancetta or bacon, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium red onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 cloves garlic, minced
  • 1-2 sprigs rosemary, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 60ml balsamic vinegar
  • 3 tbsp brown sugar
  • 1tbsp Worcestershire sauce
  • 250ml tomato sauce or passata
  • 600ml chicken stock
  • 375ml milk
  • 140g polenta
  • 50g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 50g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmiginao-Reggiano
  • Torn fresh basil leaves to garnish

Use imperial measurements

Method

How to make Italian barbecued chicken with polenta

1) Preheat the oven to 200C/Gas6.

2) Season the chicken liberally with salt and pepper, poultry grill seasonings. In a medium shallow saucepan heat 2 tbsp of the olive oil and add the chicken. Cook for a few minutes on each side until the juices begin to run and the skin begins to brown. Transfer the chicken to an ovenproof dish and roast for 15 minutes more or until the juices run clear.

3) Meanwhile, add 1 more tablespoon of olive oil to the pan and cook the pancetta or bacon until crisp. Add the onion, garlic and rosemary and cook for 5 minutes. Add the vinegar, sugar, Worcestershire sauce, tomato sauce and 125ml of the chicken stock. Reduce the heat to low and let the sauce simmer for 5 minutes more.

4) In a large pan bring the remaining stock and the milk to a boil. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the polenta and season with salt and pepper. Continue to Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk for 2 to 3 minutes more until the polenta thickens. Stir in the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cheese and remove from heat.

5) Remove the chicken from the oven and pour the tomato sauce over the top. Turn the chicken to coat thoroughly. To serve, fill shallow bowls with polenta and top with the chicken. Spoon extra sauce over the top and garnish with some torn basil leaves.