I never get tired of this creamy, moist and super delicious miso chicken. Splitting a chicken in half means it cooks faster, so you can spend more time relaxing over a chilled glass of white wine after work. Just let the chicken fall from the bone into the juicy goodness
HERB AND MISO CHICKEN RECIPE WITH CREAMY POLENTA
Serves 4-6
1 organic chicken, split down the middle
¼ cup miso paste
2 Tbsp chopped rosemary
1 Tbsp chopped chives
Salt and freshly ground pepper
1 onion, peeled and cut in quarters
1 bulb garlic, halved
2 lemons, cut into wedges
1 cup chicken stock
1 cup white wine
200g polenta
2 Tbsp butter
½ cup grated parmesan
Garnish with 1 Tbsp chopped chives
Preheat and oven to 180C.
- Wash and dry the chicken. Place it on a lined roasting dish of a size that will have the chicken surrounded by the juices. In a small bowl mix the miso, rosemary and chives. Smooth over the chicken skin. Season with salt and pepper.
- Around the chicken place the onion, garlic, lemon, stock and wine. Place into the oven for 50 minutes to 1 hour until the juices run clear. Cover if the chicken is getting too brown. Remove from the oven and let sit for 10 minutes.
- Cook the polenta according to the packet instruction. To this add the butter and parmesan. Season with salt and pepper.
- Place the hot polenta on a serving dish. Using two forks pull the chicken apart and place onto the polenta along with the juices, onion, garlic and lemon wedges.
