We are now officially in lockdown. It’s been a beautiful, sunny stretch for the past week, and feeling restless at home inspired me to cook: garlic-roasted chicken with a vegetable tomato sauce served over rosemary polenta. It felt like the perfect comfort meal when getting out wasn’t an option.
We are in a lockdown
We began self-isolating last Thursday, a few days before the formal lockdown was announced. Thankfully everyone is well so far, with no symptoms. We’ve shifted to working and learning from home and are keeping outings to a minimum.
Self-isolation is not easy — it’s challenging to adapt when you’re used to a busy pace. The urge to go out grows the more you focus on it, so I’ve tried to accept the new routine and make the most of our time indoors.
Coping with the lockdown …
Fortunately the kids have been occupied with plenty of schoolwork; the schools did a great job organising remote learning quickly.
We split our days between short garden time, home workouts, board games and early dinners like this one. Before we know it, the day is gone.
These are strange and testing times, but we can still find value in being together. Little home projects have proved useful — decluttering drawers and tidying wardrobes are tasks I finally have time for. I’ve also squeezed in a manicure, a relaxing bath with candles and moments of calm listening to music.
Time to stop, think, meditate, cherish, appreciate….
The shift from constant hurry to abundant time feels surreal. Days seem to pass more slowly now, and that has allowed me to pause, reflect and notice things I’d missed in recent years. Of course there are worries about the future, but for now we’re taking things as they come and doing our best.
Cooking remains my therapy — it keeps me grounded and happy. I’ve been able to write more recipes, and this chicken with garlic, vegetables in tomato sauce and polenta is one I’m excited to share.
Let’s see some polenta variations
If you prefer creamier polenta, replace some or all of the water with milk and stir in a knob of butter or a splash of cream at the end. For a richer savory flavour, cook the polenta in vegetable or chicken stock. Grated cheese and herbs like thyme or basil are also lovely additions.
Serving Suggestions
Polenta is incredibly versatile: serve it hot or chilled, with creamy sauces, with eggs for breakfast, or alongside lamb, pork, chicken or fish. It pairs well with many dishes and adapts to different flavours.
Can this dish be served cold?
Yes. This chicken and garlic dish reheats well and also makes a tasty cold option on a warm day. Leftovers are convenient and flavorful.
Practical tips:
I often prepare the chicken, sauce and polenta concurrently so everything is ready together. If you prefer everything piping hot, cook items separately and keep finished components warm while you finish the polenta; reheat when necessary or hold in a low oven.
Cook this vegetarian or vegan?
Absolutely — omit the meat and serve the tomato-vegetable sauce over polenta for a vegetarian or vegan option (use plant-based crème fraîche or skip it).
Ready to cook? Apron on, pots out and let’s begin.
Chicken with garlic, vegetable tomato sauce and polenta
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Equipment
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heavy base pot
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frying pan
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skillet
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wooden spoon
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chopping board
Ingredients
For the chicken:
- 4 chicken legs skin removed (optional)
- 4 clove garlic split
- 1 pinch salt
- 1 pinch black pepper
For the tomato sauce:
- 2 onions sliced
- 2 carrots sliced
- 1 parsnip diced or sliced
- 3 tablespoon parsley fresh, roughly chopped
- 1 teaspoon salt Himalayan pink suggested
- ½ teaspoon black pepper
- 1 bay leaf
- 1 glass white wine
- 2 tablespoon tomato paste or 1 can chopped tomatoes
For the polenta :
- 1 l water
- 240 g cornmeal
- 2 tablespoon rosemary dry or fresh
- ½ tsp salt
- 4 tablespoon crème fraîche to serve
Instructions
Cook the chicken:
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Cook the chicken legs covered in a frying pan or skillet until nearly done. Season with salt and pepper and add a little water occasionally to prevent drying. When the legs are almost cooked, pour in half a glass of white wine and add one or two crushed, finely chopped garlic cloves. Reduce the liquid until it sizzles and brown the chicken slightly on both sides. Set aside. This takes about 20–25 minutes, depending on size.
Making the tomato and vegetable sauce:
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While the chicken cooks, slice the onions (I prefer half-rings). Cook them in a pan with a little salt and pepper over medium heat for 5–7 minutes, adding water occasionally so they soften without caramelising.
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Add the carrots, parsnip, bay leaf and a splash of white wine, then cook covered for another 5 minutes.
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Stir in the tomato paste (or chopped tomatoes) and a little water if needed. Cook for about 5 more minutes.
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Season to taste with salt and pepper.
Make the polenta :
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Bring 1 litre of water to a boil with a teaspoon of salt and the rosemary. Let it boil for about a minute so the water infuses, then remove the rosemary needles (using a sprig makes removal easy).
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Slowly add the cornmeal while whisking continuously to prevent lumps. Keep whisking for a minute after adding.
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Cook the polenta for 20–25 minutes, stirring occasionally. A crust may form on top — this is normal.
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Spoon the cooked polenta onto plates.
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Top with the chicken and tomato-vegetable sauce, finishing with a dollop of crème fraîche to serve.
Notes
