Name: Roasted Chicken with Parmesan Polenta and Marsala Sauce
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Cayenne pepper, to taste; 4 large chicken leg quarters; Kosher salt, to taste; Black pepper, to taste; ½ cup coarse grits; Pinch of baking powder (if using coarse grits); 1-2 tablespoons extra-virgin olive oil; Herbs de Provence, to taste; Zest of one lemon; ¼ to ½ cup heavy cream; 2 cups low-sodium chicken broth or water; Fresh flat-leaf parsley to garnish; 1½ tablespoons all-purpose flour; 3-4 cloves garlic, minced; 1 cup Marsala wine; 1 cup chicken stock; Crushed red pepper flakes, to taste; Salt and pepper, to taste; 3 cups mushrooms, sliced; 2 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 1 cup onion, diced; ½ teaspoon garlic powder; ¼ teaspoon Herbs de Provence; ¼ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon onion powder; ¼ teaspoon smoked paprika; Marsala Sauce; Roasted Chicken