Baked Rosemary Chicken With Polenta #rsc

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 chicken drumsticks
• kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 2 rosemary sprigs, coarsely chopped
• fresh lemon juice
• 4 cups chicken broth
• 1 cup coarse cornmeal or 1 cup grits
• 1 ear of corn, kernals removed
• 1 jalapeno pepper, seeded and minced (optional)
• 1/4 cup red bell pepper, chopped
• 1 cup monterey jack cheese, shredded
• 1 pinch kosher salt (optional)
• 1/2 pint grape tomatoes, halved
• reynolds wrap foil

Recipe

• 1 in a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
• 2 meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
• 3 preheat oven to 375 degrees f; butter a baking dish large enough to hold all the chicken.
• 4 stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
• 5 pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with reynolds wrap aluminun foil.
• 6 bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.