Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

This is one of those dishes that makes your house smell amazing for hours before you get to eat it.  The wait and the torture make it all that much more delicious.

The recipe for this chicken was inspired many years ago by this recipe I found on allrecipes.com.  Even though, at the time, I was still a vegetarian, as a personal chef I had several clients who had actual cravings for this.  The low temperature made me suspect at first as an inexperienced cook of poultry but, after a successful trial run, I added it to my repertoire and I’ve been making it several times a year ever since.

Here’s what you need to do:

Bring one 2-3 pound pasture-raised chicken to room temperature, about 30 minutes.  Pre-heat the oven to 250 degrees F.  While that’s happening put together the rub:

2 teaspoons kosher salt

1 teaspoon black powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

Place the chicken on a cutting board and apply the rub all over.

Separately, take two large sweet onions and slice them thickly.  Layer them on the bottom of an aluminum pans with high sides.

Slow Roasted Chicken with Balsamic Onions and Polenta

Place the rubbed chicken on a rack and place on top of the onions.

Slow Roasted Chicken with Balsamic Onions and Polenta

Please the chicken in the oven for 5 hours.  Yes, 5 hours.  Do not open the oven door, do not touch, do not pass go.  For 5 hours.

At the end of the 5 hours, remove the chicken from the oven and baste with the juices.

Slow Roasted Chicken with Balsamic Onions and Polenta

Remove the chicken, still on the rack, and place on a flat surface and tent with foil and leave to rest for no less than 20 minutes before cutting up.  NOTE:  As you’ll notice I roasted the chicken with the breast side down, rather than up.  This way, the fat from the dark meat flows downward and helps to keep the white meat of the breasts more moist.

Slow Roasted Chicken with Balsamic Onions and Polenta

Next, take a 12″ stainless steel  skillet and place it over medium-high heat.  Using a slotted spatula, transfer the onions to the skillet.  Leave them alone for the first couple of minutes until fond starts to develop on the pan.  Scrape the fond with the spatula, then leave the onions alone again, scrape the fond, repeat for 7-10 minutes.  What you don’t want is for the onions to burn.  Watch the fine line.

Here’s what you want:

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

When the onions are done, turn off the heat and add 1 tablespoon each of white balsamic vinegar and sherry vinegar.  Then cover for 5 minutes.  After 5 minutes, use the spatula to scrape up all the yummy bits on the bottom of the pan.

In between scrapings of the onions, place 3 cups of water and 1 teaspoon salt in a saucepan.  Bring to boil.  When the water boils, add 1 cup polenta, lower the heat and simmer for 5 minutes.

Slow Roasted Chicken with Balsamic Onions and Polenta

To plate:

Spoon the polenta into a shallow bowl.  Make a little dipper in the polenta and add some of the pan juices, then the balsamic onions and the chicken.

By the way, afterwards I had a couple of ideas.  Roasting garlic in the oven for the last 90 minutes or so and adding to the polenta would give the dish some additional depth.  Also, a few sautéed cherry tomatoes would add some color and antioxidants.

However you make it, apprecier!

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

Slow Roasted Chicken with Balsamic Onions and Polenta

For the Roasted Chicken:

1 3-4 pound pasture-raised chicken, room temperature, but not rinsed.

2 teaspoons kosher salt

1 teaspoon black powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

For the Balsamic Onions

2 large sweet onions, cut thickly

1 tablespoon white balsamic vinegar

1 tablespoon sherry vinegar

For the Polenta

3 cups of water

1 cup of polenta

1 teaspoon salt

And, just because…

Lily the Boxer

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6 thoughts on “Slow Roasted Chicken with Balsamic Onions and Polenta

  1. Pingback: Slow-Roasted Grilled Chicken with Herbs de Provence | Seattle Foodshed

  2. Pingback: Breakfast Oatmeal with Blueberries and Chia Sprinkles | whole food hungry

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