Roasted Chicken with Lemon, Olives & Olio Nuovo Manzanillo Mixture

Roasted Chicken with Lemon, Olives & Olio Nuovo Manzanillo Mixture

 

Ingredients

1 cup polenta
4 cups chicken stock or broth
2 tablespoons D'Avolio Cobrancosa EVOO

2 large leeks, washed, white portion sliced thin in to rounds
1/3 cup best quality blue cheese, crumbled
1 teaspoon salt and fresh ground pepper to taste

Directions

While the chicken is roasting, heat 1 tablespoon of Cobrancosa over medium high heat, in a 3-4 quart sauté pan. Sauté leeks in Cobrancosa 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 Cobrancosa, and the blue cheese and stir until melted. Adjust seasoning and serve with pan juices from the roasted chicken.


 
Printer
     
 
 

Recipe Navigation

 
 
     
Terms and Conditions
Browser Settings
  Sitemap
 
© 2010- D'Avolio Olive Oils, Vinegars and More
Website Created By :  GDT Consultants