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1
Remove the skin from the chicken legs and divide them at the joint.
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2
Sprinkle them generously with salt and pepper.
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3
Heat oil in a large, heavy bottom pan.
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4
Add the chicken parts to the pan and brown all over.
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5
Sprinkle the paprika on top and stir well to coat the chicken.
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6
Add stock; it should almost entirely cover the chicken.
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7
Chop parsley and add half to the pan.
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8
Add some pepper, bring to a boil, lower the heat and cover the pan, leaving the lid slightly ajar.
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9
Cook for about 30 minutes, turning the chicken once while cooking or until cooked through.
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10
Start making the polenta about now if you want to serve this immediately (see instructions below).
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11
After 30 minutes, the sauce should have reduced by half.
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12
If you think it is still too thin, you could transfer the chicken to a plate (and keep warm) and continue cooking the sauce on high until it reaches the desired consistency.
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13
I didnt find that necessary; I liked the sauce a bit thin in this case, and it worked perfectly with the soft polenta.
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14
Grate the garlic and add to the pan together with the rest of the chopped parsley.
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15
Cook for 1 minute, remove from heat and season.
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16
To make the polenta, heat the water in a large pan but do not let it come to a boil.
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17
Add salt, stir to dissolve.
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18
Add the polenta in a slow stream, stirring continuously.
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19
Bring to a boil, lower the heat, cover but allow steam to escape, and cook, stirring often, according to polenta package instructions.
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20
Mine takes about 35 minutes.
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21
Serve as soon as polenta is ready.
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22
A green salad or some gherkins would be great on the side.
