Roast Chicken with Red Wine Demi-Glace and Polenta

• Meat

  • 4 Chicken quarters

• Produce

  • 1 Basil
  • 1 Garlic
  • 2 cloves Garlic
  • 1 Lemon
  • 1/4 cup Parsley
  • 2 sprigs Rosemary

• Canned Goods

  • 2 cups Reduced chicken stock

• Condiments

  • 1 1/2 tbsp Balsamic vinegar
  • 1/8 tsp Lemon juice

• Pasta & Grains

  • 2 cups Polenta

• Baking & Spices

  • 1 Flour
  • 2 Pepper
  • 1/2 tsp Pepper
  • 2 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 Asiago (soft or grated mozzarella
  • 4 tbsp Butter
  • 1/2 Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine
  • 2 tbsp White wine

Found on epicurestable.com

Description

Ingredients

• 4 Chicken quarters
• Garlic
• Lemon
• Flour (optional)
• Basil
• 2 cups Polenta (8 cups chicken stock and/or water)
• ½ Asiago (soft or grated Mozzarella, etc)
• ½ Parmesan cheese (add additional to taste)
• 2 tablespoons butter
• Salt (to taste)
• Pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 1 tablespoons balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cloves minced garlic
• 2 sprigs minced rosemary
• ¼ cup chopped parsley
• 2 cups of reduced chicken stock (this should be highly reduced, and it’s best to start with 6 or more cups of regular stock, then reduce it down to 2)
• ½ cup of red wine
• ½ tablespoon balsamic vinegar
• 2 tablespoons butter
• 1⁄8 teaspoon lemon juice
• Salt (to taste)
• Pepper (to taste)