chicken with red wine demi-glace & polenta

Name: Chicken with Red Wine Demi-Glace & Polenta
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: French
Ingredients: ## MARINADE; 2 tablespoon(s) olive oil; 2 tablespoon(s) white wine; 1 tablespoon(s) balsamic vinegar; 4 clove(s) garlic, minced; 2 sprig(s) rosemary; 1/4 cup(s) chopped parsley; salt and pepper; 4 bone-in chicken leg quarters; ## POLENTA; 4 cup(s) chicken stock; 1 cup(s) polenta; 1 cup(s) shredded Parmesan; 1 cup(s) shredded asiago cheese; salt and pepper; ## DEMI-GLACE; 5 cup(s) chicken stock; 1/2 cup(s) red wine; 1/2 tablespoon(s) balsamic vinegar; 3 tablespoon(s) butter; salt and pepper

2 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Sep 25, 2024

Delicious.

Rate

prep time 15 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

MARINADE
2 tablespoons olive oil
2 tablespoons white wine
1 tablespoon balsamic vinegar
4 cloves garlic, minced
2 sprigs rosemary
1/4 cup chopped parsley
salt and pepper
4 bone-in chicken leg quarters
POLENTA
4 cups chicken stock
1 cup polenta
1 cup shredded Parmesan
1 cup shredded asiago cheese
salt and pepper
DEMI-GLACE
5 cups chicken stock
1/2 cup red wine
1/2 tablespoon balsamic vinegar
3 tablespoons butter
salt and pepper

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

Step 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.

Step 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.
Step 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.
Step 4

Serve the chicken over the polenta and drizzle the demi-glace.
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