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Harvest Chicken with Polenta

Harvest Chicken with Polenta


Serves 4


3/4 cup Extra Virgin Olive Oil

4 6-oz bone-in Chicken Pieces (i.e. breasts, thighs, legs), skin left on

Generous pinch of Kosher salt

Generous pinch of freshly ground Black Pepper

2 cups Red Grapes, sliced in half

2 cups Green Grapes, sliced in half

2 tsp chopped, fresh Thyme, or 1 tsp. dried Thyme leaves

1/2 small Red Onion, thinly sliced

1/4 cup Vinocotto (also called saba, sapa, or mosto cotto)

2 Tbsp Champagne Vinegar

3/4 cup Pine Nuts, toasted

1/2 cup Goat Cheese

2 cups Prepared Polenta, cooked according to package directions



Preheat oven to 400 degrees Fahrenheit.

In a 10 inch sauté pan, heat 1/2 cup of the olive oil. Season the chicken with the salt and pepper. Stuff the skin with goat cheese. Add the into the hot pan, skin side down and sear until golden brown. Place in the oven, leaving the chicken skin side down the entire cooking time, 12-15 minutes. (This keeps the meat on the bottom from drying out).

While the chicken is cooking, toss the grapes, thyme, red onion, vinocotto, vinegar, remaining 1/4 cup olive oil, salt and pepper in a medium bowl. Bring the chicken from the oven and place on a serving plate. Spoon the salsa over the chicken and top with toasted pine nuts.

Serve atop polenta prepared according to package directions.

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