Easy sour cherry and balsamic roasted chicken with creamy polenta

Easy sour cherry and balsamic roasted chicken with creamy polenta

Based on 4 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
150 g
sour cherries
50 ml
balsamic vinegar
½
whole chicken
75 g
polenta
1
red onions
25 ml
olive oil
3 sprigs
rosemary
300 ml
water
125 ml
milk
25 g
Parmesan cheese
10 g
unsalted butter
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

how-to-pit-cherries

How to pit cherries

how-to-make-creamy-polenta

How to make creamy polenta

Nutrition per serving

Cal1105
Fat67 g
Protein67 g
Carb54 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.
    • 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

    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.
    • 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

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

    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!
    • 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!

    Easy sour cherry and balsamic roasted chicken with creamy polenta

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