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Easy sour cherry and balsamic roasted chicken with creamy polenta

Based on 1 ratings
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Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g sour cherries
100 ml balsamic vinegar
whole chicken
150 g polenta
red onions
50 ml olive oil
6 sprigs rosemary
600 ml water
250 ml milk
50 g Parmesan cheese
20 g unsalted butter
salt
pepper
Metric
Imperial

Utensils

  • oven
  • poultry shears
  • ovenproof pot (large)
  • cutting board
  • knife
  • pot (small)
  • whisk
  • grater

Nutrition per serving

Cal
1105
Protein
67 g
Fat
67 g
Carb
54 g
  • Step 1/4

    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.
    • 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

    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.
    • 300 g sour cherries
    • red onions
    • 100 ml balsamic vinegar
    • 50 ml olive oil
    • 6 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

    Bring water and milk to a boil in a pot. Whisk in polenta and simmer over low heat for approx. 20 min., whisking often.
    • 600 ml water
    • 250 ml milk
    • 150 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

    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!
    • 50 g Parmesan cheese
    • 20 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!