Slow-cooked chicken legs with polenta, gorgonzola and oregano

Slow-cooked chicken legs with polenta, gorgonzola and oregano

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

A great autumn tapa: free-range chicken legs cooked long and slow, so the skin is burnished and crisp, and the meat is soft and tender with a delicate smokiness. Delicious with some warming, creamy polenta infused with blue cheese.

Ingredients

Quantity Ingredient
lump oak wood
4 small free-range chicken legs
1 quantity see method for ingredients
500ml full-cream milk
30g unsalted butter
90g instant polenta
50g finely grated parmesan
50g crumbled gorgonzola
2 teaspoons oregano leaves, to serve
sea salt
black pepper

Method

  1. Place the chicken in a large bowl and pour over the brine, then cover and leave in the fridge for 1 hour.
  2. Light and set the barbecue for direct/indirect cooking. Place the wood to the side of the charcoal.
  3. Remove the chicken legs from the brine and pat dry with a paper towel. Place them, skin-side down, on the grill in the direct heat zone and cook for 2 minutes, just to start caramelizing the skin. Transfer the chicken legs to the indirect heat zone, still skin-side down, and close the lid of the barbecue (the temperature inside the barbecue should be 180°C. Cook for 1–1¼ hours or until the skin is crisp and deep brown, the meat is very tender and the juices run clear.
  4. About 20 minutes before the chicken should be ready, pour the milk into a saucepan and bring to the boil on the stovetop. Add the butter and whisk until melted, then whisk in the polenta. Continue to whisk until the polenta is fully incorporated, then turn down the heat to a simmer and cook slowly for 5–6 minutes, depending on the brand. The polenta should be quite thick, smooth and not grainy. Finally, whisk in the parmesan and gorgonzola and season to taste.
  5. Divide the polenta evenly between warmed bowls, top with a chicken leg and serve sprinkled with oregano leaves.

Serve with

  • Smoked cod with white beans, clams and parsley; Marinated and grilled bavette with smoky salad onions; Beetroot with blood orange, almonds and chard; Cuttlefish with squash, nduja and marjoram
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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