1 five - 6 pound roasting chicken, cut up
2 fresh lemons - one sliced thin, one juiced for about 1 1/2 tablespoons of juice
1/2 cup Pinot Grigio or similarly crisp white wine
1/4 cup EVOO
8 cloves of garlic sliced in half
1 2-3" sprig of fresh thyme
1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
2 teaspoons kosher salt and fresh ground pepper to taste
Preheat the oven to 375. Wash the chicken and pat dry. Season both
sides with salt and pepper. Arrange the chicken in single layer in a
large roasting pan with the larger pieces on the outside and smaller
In a blender or food processor, add the wine, lemon juice, salt,
pepper, one garlic clove, and Manzanillo olive oil. Blend until
smooth. Pour the liquid over the chicken in the pan, making sure to
drizzle over each piece of chicken Arrange the sliced garlic, lemon
slices and olives around the chicken pieces. Sprinkle with thyme leaves
and additional pepper if desired. Roast for 30-35 minutes until
chicken is golden brown or until a digital thermometer inserted in to
the middle of the thickest piece of chicken registers 165 degrees.
Optionally, separate the fat from the pan juice, reserving the garlic
and olives for plating. Reduce by half in a small pan over medium heat.
Plate the chicken over the polenta drizzled with the pan reduction,
reserved garlic and olives.
Rachel's Leek & Point Reyes Blue Cheese Polenta
1 cup polenta
4 cups chicken stock or broth
2 tablespoons Robust EVOO
2 large leeks, washed, white portion sliced thin in to rounds
1/3 cup best quality blue cheese, crumbled
1 teaspoon salt and fresh ground pepper to taste
While the chicken is roasting, heat 1 tablespoon of evoo over
medium high heat, in a 3-4 quart sauté pan. Sauté leeks in evoo for 6-8 minutes, until tender. Increase heat, add four cups of chicken
broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt.
Gradually whisk in the cornmeal. Reduce the heat to low and cook until
the mixture thickens and the cornmeal is tender, stirring often, about
20 minutes. Turn off the heat. Add the second tablespoon of evoo,
and the blue cheese and stir until melted. Adjust seasoning and serve
with pan juices from the roasted chicken.