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chicken with red wine demi-glace & polenta

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious.

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken with red wine demi-glace & polenta

  • MARINADE
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    white wine
  • 1 Tbsp
    balsamic vinegar
  • 4 clove
    garlic, minced
  • 2 sprig
    rosemary
  • 1/4 c
    chopped parsley
  • salt and pepper
  • 4
    bone-in chicken leg quarters
  • POLENTA
  • 4 c
    chicken stock
  • 1 c
    polenta
  • 1 c
    shredded Parmesan
  • 1 c
    shredded asiago cheese
  • salt and pepper
  • DEMI-GLACE
  • 5 c
    chicken stock
  • 1/2 c
    red wine
  • 1/2 Tbsp
    balsamic vinegar
  • 3 Tbsp
    butter
  • salt and pepper

How To Make chicken with red wine demi-glace & polenta

  • 1
    Mix the ingredients for the marinade together. Add the chicken and rub the marinade all over the chicken. Let marinate at least 4 hours. Remove chicken from marinade and place in a 400 degree F oven for about 45 minutes to 1 hour until no longer pink. Allow the chicken to rest for 20 minutes tented with foil.
  • 2
    While chicken is roasting, make the polenta. Boil the chicken stock and whisk in the polenta. If using instant polenta, let cook 5 minutes then add the cheeses and whisk until cheese is melted. If using regular polenta, cook about 20 minutes. Once done, taste and season with salt and pepper.
  • 3
    Start the demi-glace. Place the 5 cups chicken stock in a saucepan and bring to a boil. Reduce the heat and let reduce to 2 cups chicken stock, about 20 minutes. When the stock is reduced, strain the pan juices from the baked chicken into the reduced stock. Add the red wine and bring to a boil; let reduce to thicken. Add the Balsamic vinegar and butter. You can add a little flour/water mixture if too runny.
  • 4
    Serve the chicken over the polenta and drizzle the demi-glace.
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