Chicken Rub Ingredients:
Whole chicken, 3 pound
salt and pepper to taste
1/2 tablespoon rosemary, fresh, finely chopped
1/2 tablespoon basil, fresh, finely chopped
Rub spices on outside and a little on the inside of the chicken. Place in baking dish at 325 degree
oven for 35 to 40 minutes. Remove from oven, let stand for ten minutes. Cut in half.
Save drippings from pan.
1 clove garlic, finely sliced
1 small yellow pepper, seeded, ribbed & cut in strips
1 small green pepper, seeded, ribbed & cut in strips
1 small red pepper, seeded, ribbed & cut in strips
1 small yellow onion, cut in strips
1 large tomato, diced
1 Portobello mushroom, finned and cut into strips (Note: Portobello “fins” will stain clothing and counter tops – cut carefully!)
2 tablespoons olive oil
1 cup white wine or chicken stock
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons butter
fresh cracked black pepper, to taste
1 1/2 cups “quick-fix” polenta (follow package directions)
On medium high heat, in a large, heavy sauté pan, add olive oil, garlic and heat for one minute. Add
peppers, onions and mushrooms and cook for one minute more. Add both chicken halves, skin
side down, and cook for three to four minutes until vegetables are al dente and chicken skin is
crisp. Remove chicken and split in half again (chicken will now be in quarters) and set aside. In the
same pan, deglaze pan with chicken drippings. Let cook for 30 seconds. Add white wine or
chicken broth and 1/2 of chopped parsley. Cook for one minute. Remove from heat and add two
tablespoons softened butter. Stir until melted.
Place each chicken half on top of serving of polenta. Spoon sauce and vegetables over each
chicken piece. Garnish with chopped Italian parsley. Serves 2.