Ingredients
Roast Chicken
4 cups Polenta
1 1/2 cups water
Salt
3 tablespoons chicken "jus"
12 Balsamic-Poached Figs
2 tablespoons fig syrup
Freshly ground pepper
Chopped fresh parsley
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken. 2. In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium low heat. Season with pepper. Pour over chicken. Garnish with parsley.