Oven Roasted Chicken
crispy sage polenta + pan sauce + arugula papadeaux salad
Half of an all natural, free-range chicken, slow-roasted with polenta and a savory pan sauce. Accompanied with peppery arugula greens and a white balsamic vinaigrette.
For the Enthusiast:
A form of polenta has been around for centuries. Originally made from farro and barley, it is considered the first bread. A version of polenta kept the Roman army fed. The soldiers toasted the grain over a fire, crushed it, and stored it in their haversacks. When they stopped to camp at the end of the day, the soldiers would grind the grain to a porridge-like consistency, and boil it to form porridge. The soldiers consumed it in this form, or allow it to harden into a semi-leavened cake. We think Tony’s of Cincy’s version is much tastier!
Pairs Well With:
By the Glass: Domaine de Triennes Viogner, Provenance, FR, Red Guitar Tempranillo, Navarra, SP
Bottle: Cakebread Chardonnay, Napa Valley, CA, Penner Ash Pinot Noir, Willamette Valley, OR
First things first, the roasted chicken is by far the best roasted chicken I’ve ever had out at a restaurant. The skin is crispy, the inside tender, juicy and flavorful. And the polenta it’s served on? Down right ridiculous with it’s creamy crispiness.
– Carolin C @Yelp