Milanese Chicken Legs with Polenta

Milanese Chicken Legs with Polenta

70 min
Medium
1 serv.
349 g / 1 serv.

Rating

Average rating:—

Description

Juicy chicken legs baked in a honey-mustard sauce with red wine and mandarin, served with creamy polenta and Parmesan. A flavorful and hearty dinner dish.

  1. Preheat the oven to 180°C.
  2. In a small bowl, mix mustard, honey, minced garlic, rosemary leaves, salt and pepper.
  3. Coat the chicken leg with the marinade and place it in an ovenproof dish.
  4. Pour red wine over the leg and add half a mandarin, cut in half.
  5. Bake the leg in the oven for 40–45 minutes, basting occasionally with the pan juices.
  6. Meanwhile, bring 150 ml of water with a pinch of salt to a boil in a saucepan.
  7. Slowly whisk in the polenta, stirring constantly to prevent lumps.
  8. Cook over low heat for 15–20 minutes, stirring, until thickened.
  9. Remove the polenta from heat, add butter and grated Parmesan, stir until smooth.
  10. Serve the leg with the polenta, garnished with a thyme sprig and baked mandarin wedges.
698
200 kcal / 100 g
kcal
50.3 g
14.4 g / 100 g
Protein
41.3 g
11.8 g / 100 g
Carbohydrates
35.3 g
10.1 g / 100 g
Fats