Ingredients:

  • 1 whole chicken (about 3.5-4 lbs / 1.6-1.8 kg), patted dry
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon freshly ground black pepper (2.5 ml)
  • 4 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced (about 70g)
  • ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio) (120 ml)
  • ½ cup chicken broth (120 ml)
  • ¼ cup heavy cream (60 ml)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 4 cups chicken broth (1 Liter)
  • 1 cup polenta (coarse ground cornmeal) (approx 175g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 2 tablespoons unsalted butter (30g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the chicken dry and season inside and out with salt and pepper.
  2. Heat olive oil in a roasting pan over medium heat. Add the chicken, breast side up, and brown it lightly on all sides.
  3. Remove the chicken from the pan and set aside. Add minced garlic and sun-dried tomatoes to the pan and sauté for 1-2 minutes, until fragrant.
  4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add chicken broth and bring to a simmer.
  5. Place the chicken back in the roasting pan, breast side up. Roast for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  6. Remove the chicken from the pan and let rest for 10 minutes before carving. Stir in heavy cream, basil, and parsley into the sauce in the pan. Simmer gently for 2-3 minutes, until slightly thickened.
  7. While the chicken is roasting, bring chicken broth to a boil in a medium saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
  8. Reduce heat to low and cook, stirring frequently, for 20-25 minutes, or until the polenta is creamy and smooth.
  9. Stir in Parmesan cheese and butter until melted and combined. Season with salt and pepper to taste.
  10. Carve the chicken and serve over creamy polenta, spooning the Tuscan sauce over the top.