Name: Roast Chicken with Red Wine Demi-Glace and Polenta
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: Italian-Inspired
Ingredients: 4 chicken quarters; 2 cloves garlic, minced; 1 lemon; Fresh basil, for garnish; Flour (optional, for dusting); 2 cups polenta; 8 cups chicken stock (or water); 1/2 cup Asiago or mozzarella cheese; 1/2 cup Parmesan cheese (plus more to taste); 2 tablespoons butter; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons white wine; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cloves garlic, minced; 2 sprigs rosemary, minced; 1/4 cup chopped parsley; 6+ cups chicken stock, reduced to 2 cups; 1/2 cup red wine; 1/2 tablespoon balsamic vinegar; 2 tablespoons butter; 1/8 teaspoon lemon juice; Salt and black pepper, to taste

Why You’ll Love This Recipe

I like this recipe because it elevates a simple roast chicken into something truly special. The marinade infuses the chicken with flavor before roasting, and the red wine demi-glace adds a luxurious touch. Paired with buttery, cheesy polenta, this dish is hearty yet refined. It’s the kind of meal I enjoy cooking for family dinners or when I want to impress guests.

Ingredients

4 Chicken quarters
Garlic
Lemon
Flour (optional)
Basil

Polenta
2 cups Polenta (8 cups chicken stock and/or water)
½ cup Asiago (soft or grated Mozzarella, etc)
½ cup Parmesan cheese (add additional to taste)
2 tablespoons butter
Salt (to taste)
Pepper (to taste)

Marinade
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

Sauce
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)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I start by marinating the chicken quarters in olive oil, white wine, balsamic vinegar, garlic, rosemary, parsley, salt, and pepper for at least 1 hour, preferably overnight.
I preheat the oven to 400°F (200°C).
I place the marinated chicken on a roasting pan, squeeze some lemon over the top, and roast until golden and fully cooked, about 45–55 minutes.
While the chicken roasts, I prepare the polenta by bringing 8 cups of chicken stock (or water) to a boil.
I slowly whisk in the polenta, stirring constantly until it thickens, about 30–35 minutes.
I stir in butter, Parmesan, and Asiago (or mozzarella), seasoning with salt and pepper to taste.
For the demi-glace, I reduce chicken stock until very concentrated. I then add red wine and balsamic vinegar, letting it simmer until it thickens.
I finish the sauce with butter, a touch of lemon juice, and season with salt and pepper.
I serve the roasted chicken over a bed of creamy polenta, topped with the red wine demi-glace and garnished with fresh basil.

Servings and Timing

This recipe serves 4 people. It takes about 25 minutes to prepare, 50 minutes to roast the chicken, and around 30–35 minutes to cook the polenta, for a total of about 1 hour and 30 minutes.

Variations

Sometimes I swap the chicken quarters for a whole spatchcocked chicken for a more dramatic presentation. I also like to change up the cheese in the polenta, using sharp cheddar or gorgonzola for different flavor profiles. If I want a lighter version, I reduce the amount of cheese and butter in the polenta and let the sauce shine as the star.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 350°F until hot. The polenta thickens when stored, so I loosen it with a splash of chicken stock or water while reheating on the stovetop. The demi-glace keeps well in the fridge for up to 4 days and can be reheated gently over low heat.

FAQs

Can I use chicken breasts instead of chicken quarters?

Yes, I sometimes use bone-in, skin-on chicken breasts, though I reduce the cooking time slightly to avoid drying them out.

Do I have to marinate the chicken overnight?

No, but I find that marinating for at least 1 hour gives the best flavor. Overnight is even better.

Can I make the demi-glace ahead of time?

Yes, I often prepare the sauce a day before and refrigerate it, then reheat gently when ready to serve.

What if I don’t have Asiago cheese?

I like to substitute mozzarella, provolone, or even extra Parmesan.

Can I make the polenta creamier?

Yes, I sometimes stir in a splash of cream or milk at the end for extra richness.

How do I know when the chicken is done?

I roast until the juices run clear and the internal temperature reaches 165°F (74°C).

Can I use store-bought chicken stock for the demi-glace?

Yes, I do this often, but I recommend reducing it well to concentrate the flavor.

Can I freeze the polenta?

Yes, I spread it into a dish, let it firm up, then slice and freeze. I reheat by pan-frying or baking.

Can I make this recipe without wine?

Yes, I replace the wine in the marinade and sauce with extra stock and a splash of vinegar for acidity.

What sides go well with this dish?

I like serving it with roasted vegetables, a simple green salad, or sautéed spinach to balance the richness.

Conclusion

This Roast Chicken with Red Wine Demi-Glace and Polenta is a comforting yet sophisticated dish that always impresses. I love the depth of flavor from the rich sauce, the creaminess of the polenta, and the juicy, roasted chicken. It’s a meal I turn to when I want something hearty, flavorful, and truly satisfying.