Roasted Chicken With Polenta And Balsamic Poached Figs Food

ROASTED CHICKEN WITH POLENTA AND BALSAMIC-POACHED FIGS

Steps:

• Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken.
• In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium-low heat. Season with pepper. Pour over chicken. Garnish with parsley.

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
• Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
• Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

CRISP ITALIAN CHICKEN & POLENTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
• Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

GARLIC ROASTED CHICKEN WITH FINGERLING POTATOES AND BACON

Steps:

• Whisk water and salt in large bowl til salt dissolves. Stir in smashed garlic, thyme sprigs, bay leaves and peppercorns. Add chicken. Cover and chill at least 3 hours or overnight.
• Preheat oven to 350. Place whole unpeeled garlic cloves and oil in small ovenproof dish; toss to coat. Cover and roast til tender, about 45 minute Cool slightly and peel.
• Meanwhile, place potatoes in med saucepan. Cover with cold water. Boil til tender, about 15 minute Drain and let stand til cool enough to handle. Peel potatoes. (Garlic and potatoes can be prepared 1 day ahead. Cover seperately and chill).
• Preheat oven to 400. Cook bacon in heavy large pot over med til brown. Using slotted spoon, transfer bacon to paper towel to drain. Increase heat to med-high. Drain chicken and pat dry. Add chicken, skin side down to bacon drippings in pot. Cook til brown, about 5 min per side. Transfer chicken to rimmed baking sheet. Bake chicken til cooked through, about 25 minute Tent with foil to keep warm.
• Return bacon to pot. Stir over med-high heat 30 seconds. Add broth, bring to a boil, scraping up browned bits. Boil til reduced to 2 cups, about 8 minute Add butter; whisk until blended. Stir in parsley, thyme, potatoes, and roasted garlic; stir to warm through. Season with salt and pepper.
• Divide potatoes and garlic among plates. Top each with a chicken breast. Drizzle remaining sauce over.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

BALSAMIC POACHED CHICKEN

Steps:

• Heat oven to 400 degrees.
• Place potatoes in a roasting pan.
• Add the oil and 3/4 tsp of the salt, pepper and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan, season with the remaining salt and toss.
• Roast until the asparagus are tender, 12-15 minutes.
• Meanwhile, in a saucepan, being the broth and vinegar to a boil.
• Add the chicked and if necessary, enough water (up to 1/2 cup) to cover it.
• Simmer for 1 minute.
• Cover and remove from heat, and set aside until cooked through, about 15 minutes.
• Transfer the chicken to a cutting board.
• Return the liquid to medium-high heat and simmer until reduced to 1/3 cup, about 10 minutes.
• Slice the chicken.
• Divide the ingredients among individual plates.
• Drizzle with the balsamic mixture.

BALSAMIC-POACHED FIGS

Steps:

• In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.