Easy sour cherry and balsamic roasted chicken with creamy polenta

Step 1/ 4

• ½ whole chicken
• salt

• oven
• poultry shears

Preheat the oven to 200°C/400°F. Use poultry shears to cut the chicken into pieces, cutting both sides of the backbone (which you can save for stocks) first. Then cut down the breast bone and separate the breast from the legs. Cut and separate drumsticks from thighs, and breasts from wings. Season with salt all over and set aside.

Step 2/ 4

• 150 g sour cherries
• 1 red onions
• 50 ml balsamic vinegar
• 25 ml olive oil
• 3 sprigs rosemary
• pepper

• ovenproof pot (large)
• cutting board
• knife

Pit cherries. Halve and slice onions. Add cherries and onions to a heavy-bottomed pot and mix with balsamic vinegar, olive oil, and rosemary. Season with salt and pepper. Lay the chicken pieces on top and transfer the pot to the oven. Bake at 200°C/400°F for approx. 40 min.

Step 3/ 4

• 300 ml water
• 125 ml milk
• 75 g polenta

• pot (small)
• whisk

Bring water and milk to a boil in a pot. Whisk in polenta and simmer over low heat for approx. 20 min., whisking often.

Step 4/ 4

• 25 g Parmesan cheese
• 10 g unsalted butter

• grater

When the polenta is done, add butter and grate in Parmesan cheese. Season to taste with salt and pepper. Serve polenta with the crispy chicken and cherry sauce. Enjoy!

Enjoy your meal!