serves
2
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 2 garlic cloves, minced
- 6 rosemary sprigs, 3 chopped
- 2 tbsp olive oil
- ½ tsp salt
- 2 lemons, 1 zested, 1 whole
- 600 g chicken lovely legs
- 1 bulb garlic, halved
Polenta
- 500 ml (2 cups) chicken stock
- 500 ml (2 cups) milk
- 1 cup polenta
- ½ cup parmesan, finely grated
Jus
- 185 ml (¾ cup) chicken stock
- 1 tbsp plain flour
- 20 g butter
Instructions
Preheat oven to 180°C. In a large bowl combine minced garlic, chopped rosemary, oil, salt, lemon zest and chicken. Toss to coat. Transfer to a baking dish with remaining rosemary sprigs, whole lemon and halved garlic bulb. Bake for 45 minutes. Transfer cooked chicken to a plate.
To make the polenta, place the stock and milk in a medium saucepan. Bring to the boil, add the polenta and stir continuously for 10–15 minutes, until soft. Stir in the parmesan.
To make the jus, add stock to the baking dish with one half of the roasted garlic bulb. Bring to the boil, reduce heat and whisk in flour until combined. Simmer for 10 minutes or until thickened. Strain the liquid, discarding the solids. Add jus back into the baking dish, add butter and stir until dissolved. Season with salt and pepper.
Serve chicken with creamy polenta and jus.
Photography by Brett Stevens. Styling by Ainsley Johnstone. Art Direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
