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Roast Chicken with Red Wine Demi-Glace and Polenta

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A rustic yet elegant dish featuring juicy roasted chicken, creamy cheesy polenta, and a rich red wine demi-glace for a comforting, restaurant-worthy meal.

Ingredients

Chicken:

4 chicken quarters

2 cloves garlic, minced

1 lemon

Fresh basil, for garnish

Flour (optional, for dusting)

Polenta:

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

Marinade:

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

Sauce (Red Wine Demi-Glace):

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

Instructions

  1. Marinate chicken quarters in olive oil, white wine, balsamic vinegar, garlic, rosemary, parsley, salt, and pepper for at least 1 hour (preferably overnight).
  2. Preheat oven to 400°F (200°C).
  3. Place marinated chicken in a roasting pan, squeeze lemon over the top, and roast 45–55 minutes until golden and cooked through (internal temp 165°F/74°C).
  4. Meanwhile, prepare polenta: bring chicken stock (or water) to a boil. Slowly whisk in polenta, stirring constantly, until thickened (30–35 minutes).
  5. Stir in butter, Parmesan, and Asiago (or mozzarella). Season with salt and pepper.
  6. For sauce: reduce chicken stock until very concentrated (about 2 cups). Add red wine and balsamic vinegar, simmer until thickened.
  7. Finish sauce with butter, lemon juice, salt, and pepper to taste.
  8. Serve roasted chicken over polenta, spoon demi-glace on top, and garnish with basil.

Notes

Swap chicken quarters for a whole spatchcocked chicken for dramatic presentation.

Use different cheeses in polenta like cheddar or gorgonzola for unique flavors.

Reduce butter and cheese for a lighter version.

Polenta thickens when chilled—reheat with stock or water to loosen.

Sauce can be made ahead and refrigerated.

Nutrition

Find it online: https://justsosavory.com/roast-chicken-with-red-wine-demi-glace-and-polenta/