Chef Rachel has created this amazing chicken dish and serves it over her own special polenta. This is a must try and we used Olive & Kickin’ Hojiblanca EVOO as it married well with the acidic, fruity notes of the fresh lemon and cut nicely through the richness of the creamy, cheesy polenta. Enjoy!
1 five – six pound roasting chicken, cut up
2 fresh lemons – one sliced thin, one juiced
1/2 cup Pinot Grigio or similarly crisp white wine
1/4 cup Olive & Kickin’ Spanish Hojiblanca EVOO
8 cloves of garlic sliced in half
1 2-3″ sprig of fresh thyme
1/2 cup pitted olives, such as Kalamata or Picholine
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 pieces in.
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and Hojiblanca EVOO. 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.
Chef Rachel’s Leek & Point Reyes Blue Cheese Polenta
1 cup polenta
4 cups chicken stock or broth
2 tablespoons robust Olive & Kickin’ Picual EVOO from Chile
2 large leeks, washed, white portion sliced thin into 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 Picual EVOO over medium high heat, in a 3-4 quart sauté pan. Sauté leeks in Picual 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 Picual EVOO and the blue cheese and stir until melted. Adjust seasoning and serve with pan juices from the roasted chicken.