Serve these wholesome chicken legs on a bed of polenta and indulge by the fire.
Ingredients
600g Lilydale Free Range Chicken Drumsticks
2 garlic cloves, minced,
1 bulb garlic, cut in half
6 sprigs of rosemary, 3 chopped
2 tblsp olive oil
1/2 tsp salt
Zest of 1 lemon
1 whole lemon, cut in half
Method
Place chicken, minced garlic, chopped rosemary, oil, salt and lemon zest in a bowl. Toss to coat
Transfer to a baking dish with rosemary sprigs, remaining lemon and garlic bulb
Bake for 45 minutes
Polenta
Ingredients
500ml chicken stock
500ml milk
1 cup polenta
1/2 cup parmesan, finely grated
Method
To make the polenta, heat the stock and milk in a saucepan, bring to the boil and add the polenta. Stir continuously for 10 - 15 minutes, add the parmesan, stir and serve
Jus
Ingredients
1 tblsp plain flour
3/4 cup chicken stock
20g butter
Method
Transfer cooked chicken to plate
To make the Jus, scrape the bottom of the baking dish, transfer juices and 1 half of garlic bulb in a small saucepan with stock
Bring to the boil, reduce heat. Whisk in flour until combined, simmer for 10 minutes or until thickened. Strain the liquid, discard the solids
Put jus back into the saucepan and add butter, stirring until dissolved. Season with salt and pepper
