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1
For the roasted half chickens: Preheat the oven to 400 degrees F. Dry each chicken with paper towels until very dry.
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2
With a chef's knife, remove the backbone of each chicken by cutting down both sides of the backbone.
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3
Then split each chicken in half by cutting directly down the middle of the breast bone.
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4
Rub the chicken halves with the grapeseed oil and then season with the salt and pepper.
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5
Arrange the chickens on a rimmed baking sheet.
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6
Roast until the internal temperature in the middle of each breast is 155 degrees F., about 20 minutes.
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7
Turn the oven to a high broil and cook until the skin is evenly golden brown and crispy, 3 to 5 minutes.
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8
Remove the chickens from the oven.
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9
Melt the butter in the sheet pan and baste the chicken occasionally while they rest for 10 minutes.
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10
(The chickens should have an internal temperature of 165 degrees F. after resting.)
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11
For the cacciatore sauce: Heat the grapeseed oil a saucepan over high heat.
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12
Add the onions and garlic, reduce the heat to medium-high and saute until the onions are translucent, 3 to 4 minutes.
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13
Add the roasted red peppers and saute for another 2 minutes.
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14
Add the Tomato Sauce and tomato paste, stir and bring to a simmer.
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15
Cook the sauce for 10 to 15 minutes and then add the basil and parsley and cook for another 5 minutes.
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16
Season with some salt and pepper.
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17
Hold hot for serving.
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18
For the semolina polenta: Combine the chicken broth and heavy cream in a small pot and bring to a boil.
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19
Slowly whisk in the semolina.
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20
Bring the polenta back up to a boil and then reduce the heat to medium.
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21
Simmer the polenta while stirring regularly for 20 minutes.
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22
Stir in the Parmesan and then season with some salt and pepper.
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23
Hold hot for serving.
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24
For the broccoli rabe: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot.
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25
Set up an ice bath for shocking the rabe after blanching.
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26
Blanch the broccoli rabe in batches: Cook the rabe in the water for 45 seconds to 1 minute and then remove from the water and shock it in the ice bath.
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27
Dry the broccoli rabe with a kitchen towel.
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28
Heat a saute pan over high heat, add the grapeseed oil and saute the broccoli rabe for 2 to 3 minutes.
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29
Season with salt and pepper and then squeeze the lemon juice over the top.
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30
For plating: Divide the polenta among 6 plates; drag it from one side of the plate to the other.
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31
Heat the cacciatore sauce.
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32
Place the chickens in the sauce and simmer for 1 minute before plating.
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33
Place a half chicken over the polenta and top with some cacciatore sauce.
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34
Lean 4 pieces of broccoli rabe against each chicken.
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35
Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth.
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36
Heat a large saute pan over high heat until it begins to smoke.
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37
Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute.
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38
Add the diced tomatoes and saute for 1 to 2 minutes.
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39
Add the pureed tomato sauce and bring to a simmer.
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40
Cook for 15 minutes and then remove from the heat.
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41
Bring back to a simmer when you are ready to serve.
