Chicken and Polenta

1. Remove the skin from the chicken legs and divide them at the joint. Sprinkle them generously with salt and pepper.4 chicken quarters + fine sea salt and pepper
2. Brown chicken: Heat the oil in the pan. Place the chicken skin side down and sear it for 3 minutes. Flip and sear for another 3 minutes. Sprinkle the paprika on top and stir well to coat the chicken parts with it. Add the chicken stock; it should cover the meat almost entirely, but the chicken should not be swimming in liquid.2 tablespoons vegetable oil + 1 teaspoon paprika + 1 ½ cups chicken stock/ 350 ml
3. Simmer: Chop the parsley and add half of it to the chicken. Add some pepper, bring to a boil, lower the heat, and cover the pan, leaving a crack open. Cook for about 30 minutes (turning the chicken once in between) or until the meat is cooked through.
4. Polenta: Start making the polenta about now if you want to serve this immediately.
5. Garlic sauce: By the end of the cooking time, the sauce should have been reduced by half. If you want a thicker sauce, remove the lid from the pot during the last 5 minutes of the cooking time. I don't find it necessary; I like to have a runnier sauce to soak the polenta.
6. Grate the garlic cloves and add them to the pan together with the rest of the chopped parsley. Cook for 1 minute, remove from heat and season.4 large garlic cloves + fine sea salt and pepper

Polenta:

1. Heat the water in the large pot, but do not let it come to a boil. Add the salt and stir to dissolve. Add the polenta in a slow stream while stirring all the time.4 ⅔ cups water/ 1200 ml + 1 teaspoon fine sea salt + 1 ⅔ cup polenta/ 250 g
2. Bring to a boil, lower the heat, cover with a crack, and cook, often stirring, according to the packet's instructions. Mine takes about 20 minutes, but that can differ greatly depending on the polenta you bought.
3. Add butter: Once the polenta is ready, stir in the butter.2 teaspoons butter
4. Serve chicken and polenta as soon as the polenta is ready.