Roast Chicken with Wine & Garlic on Soft Polenta

Serves: 6
Preparation Time: 10
Cooking Time: 110


  • Chicken:
  • 1 Tegel Size 16 Whole Bagged Chicken, thawed if frozen
  • 1 lemon, cut into wedges
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp finely chopped rosemary
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 bulb garlic, cloves separated, unpeeled
  • 1 cup Campbell’s Real Stock - Chicken
  • ½ cup dry white wine
  • Extra rosemary for garnish
  • Polenta:
  • 2 cups Campbell’s Real Stock - Chicken
  • 2 cups milk
  • 1 cup instant polenta
  • ½ cup grated parmesan
  • 2 tsp butter
  • Freshly ground black pepper


  1. Preheat the oven to 180˚C.

  2. Place the lemon and red onion inside the cavity of the chicken. Rub the olive oil on the chicken then sprinkle with the rosemary and season with the salt and pepper. Place the chicken into a roasting dish then add the garlic, chicken stock and wine.

  3. Roast the chicken for 1 ½ hours or until the juices run clear when pierced through the thickest part of the thigh. Baste occasionally.

  4. To prepare the polenta, place the extra chicken stock and milk into a saucepan. Bring to the boil then add the polenta in a steady stream, stirring constantly. Simmer for 3 to 4 minutes or until it is thick and creamy. Stir in the parmesan and butter and season with black pepper. Keep warm.

  5. Carve the chicken and serve on a bed of polenta. Drizzle the pan juices and the garlic cloves over the chicken. Squeeze the garlic cloves to release the creamy garlic. Garnish with extra rosemary.


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