Chicken Leg With Herb Mascarpone, Pancetta, Soft Polenta And Curley Kale Or Spinach

• 4 tablespoons mascarpone.
• 1 tablespoon finely chopped rosemary leaves.
• 1 tablespoon finely chopped marjoram leaves.
• 1 tablespoon finely grated lemon zest.
• 4 x 250 grams free range chicken legs with thigh.
• Dried thoroughly with kitchen paper.
• Polenta:
• 500 ml milk.
• 3 tablespoons of butter.
• 1 teaspoon salt.
• 200 grams polenta
• 1/2 cup finely grated Parmesan cheese.
• To Serve:
• 1 cup chicken stock.
• 8 thins slices pancetta or streaky bacon, cooked crisp.
• 4 large handfuls of baby spinach or chopped curly kale.
• Olives and extra virgin olive oil when serving.

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

mascarpone, rosemary, marjoram, lemon zest, range chicken, thoroughly with kitchen paper, polenta, butter, salt, polenta, parmesan cheese, chicken, pancetta, handfuls of baby spinach, olives

Taken from www.epicurious.com/recipes/member/views/chicken-leg-with-herb-mascarpone-pancetta-soft-polenta-and-curley-kale-or-spinach-51254381 (may not work)