Method for Marinade
Place all ingredients in a blender and puree until smooth. Reserve.
Method for Polenta
Line an 8" x 8" pan with parchment paper. Set aside.
In a large stockpot, bring stock, cream, nutmeg, salt and pepper to a
rolling boil. In a thin steady stream mix in the semolina and coarse cornmeal,
stirring vigorously for approximately 8 minutes, until the mixture starts
to come away from the sides of the pan. Remove from the heat and mix in
the cheese. Cover with a sheet of parchment paper and plastic wrap. Refrigerate
until chilled and set. Cut into four squares.
Method for Sun-dried Apricot Sauce
Place the sun-dried apricots and tomatoes in a small bowl with the
Madeira wine. Cover and let marinate for a minimum of 2 hours or overnight.
Film a stockpot with olive oil. Add the julienned onions and sauté
over a low heat until softened. Add the sun-dried fruit and any remaining
Madeira. Raise the heat to high. Bring the mixture to a boil and add the
chicken stock. Let the stock come to a boil. Stir the cornstarch/water
slurry. Add to the stock. Continue to cook for about five minutes, being
careful not to scorch the bottom of the pan. Lower the heat if necessary.
Keep warm until ready to use.
Method for Chicken
Wash the chicken. Remove any excess fat. If the chicken is going to
be grilled, cut the chicken in 8 pieces and place in a non-reactive bowl
with the marinade. Cover and refrigerate for 12-24 hours. If the chicken
is to be roasted in the oven, leave it whole and marinate as above.
On a charcoal grill place the marinated chicken pieces. Grill for 15-20
minutes, then spread the coals out and let cook for an additional 20 minutes,
or until the internal temperature reaches 180F. Lightly brush the polenta
squares with olive oil. Grill until warmed through.
The chicken can also be roasted in the oven. Adjust the rack to the bottom
of the oven. Preheat the oven to 475F
Place the bird on a wire rack in a deep roasting pan, and place in the
preheated oven for 20 minutes. Lower the heat to 325F and continue to
cook for an additional 40 minutes or until the internal temperature reaches
Once the bird is cooked, remove from the heat and let cool for about 15
minutes. Cut the chicken in serving pieces.