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Roast Chicken & Creamy Polenta

Roast Chicken & Creamy Polenta with Red Wine Burst Cherry Tomato Sauce

Chef Jim May has crafter an exquisite dish to pair perfectly with the 2021 Leras Family Vineyards Pinot Noir found in your Fall Wine Club Allocation. The robust yet nuanced flavors of the dish complement the notes found in this delicious wine, making it an exceptional pairing choice. The ender, herb-infused chicken thighs echo the wine’s earthy undertones, while the burst cherry tomato sauce, enriched with Pinot Noir, harmonizes the wine’s fruity complexity. The creamy polenta provides a comforting backdrop that elegantly balances the dish’s flavors and textures.


Serves 4


  • 2 t. kosher salt
  • 2 t. garlic salt
  • 2 t. paprika
  • 2 t. brown sugar
  • 2 t. dried oregano
  • 1 t. black pepper
  • 3 lbs. bone in, skin on chicken thighs
  • 2 T. olive oil



  • 3 c. milk
  • 3 c. water
  • 1 T. kosher salt
  • 1 t. black pepper
  • 1 ½ c. ground polenta



  • 1/3 c. olive oil
  • 4 c. whole cherry tomatoes
  • 1 T. kosher salt
  • 1 t. black pepper
  • 4 cloves garlic, minced
  • 1 c. Pinot Noir
  • 1 t. dried red pepper flakes
  • ¼ c. thinly sliced fresh basil
  • T. butter
  • ½ c. grated Parmesan cheese



Preheat oven to 400°. Mix the 6 seasonings together. Dry the chicken thighs with a paper towel. Rub with olive oil and season both sides with the spice mixture. Place on a foil lined baking sheet.

Bake for 30-40 minutes until browned and thermometer in the thickest part reads 160°. Remove and let rest for 10 minutes.

While the chicken is cooking prepare the polenta and tomato sauce.

Combine 3 c. milk and 3 c. water in a large saucepan and bring to a boil. Reduce the heat and slowly add the ground polenta while stirring. Return to a low simmer and keep stirring and scraping the bottom of the pan for 30 minutes until creamy, adding more water if necessary.

Heat 1/3 c. oil in a large saucepan and add 4 c. whole cherry tomatoes, salt and pepper. Cook for 20-25 over medium-low heat stirring often until tomatoes burst. Add garlic, red wine, and pepper flakes, stirring for another 10 minutes until a glossy sauce is formed. Stir in basil and butter and remove from heat. This sauce can be prepare in advance

Spoon the polenta onto a plate, top with sauce, Parmesan cheese and basil. Place chicken alongside or on top and finish with a drizzle of sauce. Serve with the 2021 Leras Family Vineyards Pinot Noir.