Ingredients
- 2 tbsp coarsely chopped thyme
- 2 tbsp coarsely chopped oregano, plus extra to serve
- zest of half a lemonÂ
- juice of one lemon
- 3 cloves of garlic, chopped
- 2 tbsp olive oil
- 8 chicken legs
- 200 g mixed salad greens, such as kale and spinach, coarsely chopped
- 800 ml chicken stock
- 200 g instant polenta
- 50 g parmesan cheese, finely grated
- 200 g mascarpone cheese
- Polenta:
- 175 g polenta
- 800 g water (stock)
- 250 g milk
- 1 level teaspoon of salt
Instructions
For the polenta:
Insert the whisk.
- Put the water, milk and salt in the bowl. Heat for 8 min/100°C/Speed 2.
- At the end of the time, program 6 min/100°C/Speed 3. Gradually add the polenta through the opening. At the end of the cooking time, scrape down the sides of the pan, add the Parmesan cheese and mix for 3 minutes at speed 3.
- Remove the whisk, transfer to a bowl, then stir the green purée and mascarpone into the polenta to form ripples.
- To serve, spoon the green polenta into serving bowls. Squeeze the remaining lemon over the roast chicken, place on top of the polenta, drizzle with the juices and serve hot, sprinkled with oregano.
Preparation:
- Preheat oven to 200°C. Put the herbs in the bowl, the lemon zest, 2 cloves of garlic and the olive oil, season and add half the lemon juice. Blend / Mix.10 sec/Speed 8 and reduce to Speed 3.Â
- Transfer to a large bowl, add the chicken, toss to coat well, then spread out on a large baking tray lined with baking paper and roast for 15-18 minutes until browned and cooked through.
- Meanwhile, blanch the vegetables until wilted, drain and refresh, put in the bowl to puree.
- Blend for 10 sec/Speed 8. Transfer to a bowl and set aside.
