1 – 5 to 6 pound roasting chicken, cut up
2 fresh lemons – one sliced thin, one juiced for about 1 1/2 tablespoons of juice
1/2 cup Pinot Grigio or similarly crisp white wine
1/4 cup D’Avolio EVOO
8 cloves of garlic sliced in half
1 2-3″ sprig of fresh thyme
1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
2 teaspoons kosher salt and fresh ground pepper to taste
1 cup polenta
4 cups chicken broth or stock
2 tbs D’Avolio EVOO
2 large leeks, washed, white portion sliced into thin rounds
1/3 cup est quality blue cheese, crumbled
1 tsp salt and fresh ground pepper to taste
cornmeal, enough to thicken
Preheat the oven to 375. Wash the chicken and pat dry. Season both sides with salt and pepper. Arrange the chicken in single layer in a large roasting pan. Keep the larger pieces on the outside and smaller pieces inside.
In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and D’Avolio EVOO. Blend until smooth. Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken. Arrange the sliced garlic, lemon slices and olives around the chicken pieces. Sprinkle with thyme leaves and additional pepper if desired. Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees F. Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat. Place the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.
While the chicken is roasting, heat 1 tablespoon of D’Avolio EVOO over medium high heat, in a 3-4 quart sauté pan. Sauté leeks in EVOO for 6-8 minutes, until tender. Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Turn off the heat. Add the second tablespoon of EVOO, and the blue cheese and stir until melted. Adjust seasoning and serve with pan juices from the roasted chicken.
