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1
Preheat oven to 220c.
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2
Combine the mascarpone, herbs and lemon zest.
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3
Season well with salt and freshly ground black pepper.
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4
Create a pocket in each piece of chicken, carefully with fingers, be careful not to tear skin.
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5
Push a tablespoon of the mascarpone mixture under the skin of each portion of chicken.
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6
Press mascarpone out evenly.
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7
Refrigerate for at least one hour to firm up.
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8
Season chicken with salt and pepper.
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9
Heat oil very hot in an ovenproof casserole.
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10
Place all chicken in it, in a single layer, skin side down.
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11
Allow to brown over a medium heat, about one minute.
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12
Turn the chicken over and transfer the casserole to the oven.
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13
Roast 20 minutes, basting occasionally.
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14
Polenta:
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15
In a medium saucepan bring the milk, butter, salt and 500 ml water to the boil.
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16
Pour in a steady stream of polenta, whisking continuously.
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17
Reduce the mixture to a simmer and stir constantly until thick and creamy.
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18
Adjust seasoning.
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19
Stir in parmesan.
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20
Keep warm.
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21
To Serve:
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22
When the chicken is cooked.
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23
Remove from the oven, and transfer to plate.
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24
Rest in a warm place for 8 minutes.
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25
Tip any excess fat out of the casserole.
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26
Place casserole on medium heat.
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27
Deglaze with chicken stock.
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28
Scrap up all the caramelised bits from the bottom.
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29
Briskly simmer, until stock is reduced by half.
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30
To Serve:
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31
Serve the chicken with the soft polenta, a ladle full of sauce, crisp pancetta ((re-warmed in hot oven), and cooked spinach or curly kale.
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32
Add a few olives and a drizzle of olive oil to finish.
