Fried chicken with rosemary on polenta
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 1/2 l Milk
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 250 g Corn semolina
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 7-10 Tbsp Pepper
- 1 TABLESPOON Rosemary needles
- 2 TABLESPOONS Lemon juice
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Lemon wedges and balm
- 7-10 Tbsp Grease
Directions
- 1
For the polenta, boil 1/2 litre of water and milk. Add a teaspoon of salt and oil. Add corn semolina while stirring constantly. Simmer for 15 minutes at medium heat. Spread into a suitable dish or in the fat pan of the oven to a height of two centimetres.
- 2
Let it cool down. In the meantime, wash the chicken, cut into eight pieces. Sprinkle with salt, pepper and rosemary. Put the chicken pieces on a greased baking tray. Cook in the preheated oven (electric cooker: 225°/ gas: level 4) for 25 minutes.
- 3
Sprinkle with lemon juice in between. Cut polenta into rhombs. Carefully fry briefly in hot fat in portions on each side. Serve chicken pieces and polenta garnished with lemon wedges and lemon balm.
- 4
A fresh salad tastes good with it.
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