• Prepare chicken: If you like, remove the skin from the chicken parts. Divide them at the joint, if not already split. Season well with salt and pepper.

  4 chicken quarters + fine sea salt and pepper
• Sear chicken: Heat the oil in a large pan. Place the chicken skin side down and sear for about 3 minutes. Turn and sear the other side for another 3 minutes.

  2 tablespoons vegetable oil
• Add ingredients: Sprinkle over the paprika and stir to coat the chicken evenly. Pour in the chicken stock; it should almost cover the meat, but the chicken should not be fully submerged. Add half of the parsley and a little more pepper,

  1 teaspoon paprika + 1 ½ cups chicken stock + bunch parsley + pepper
• Simmer: Bring to a boil, then lower the heat. Cover with a lid, leaving it slightly open, and simmer for about 30 minutes, turning the chicken once, until cooked through. By the end of cooking, the sauce should reduce by about half. If you prefer a thicker sauce, remove the lid for the last 5 minutes. I usually keep it a bit runnier so it can soak into the polenta.
• Start the polenta while the chicken cooks.
• Garlic sauce: Add the grated garlic to the pan together with the remaining parsley. Cook for 1 minute, remove from heat, and adjust seasoning.

  4 large garlic cloves + bunch parsley

Polenta:

• Heat the water in a large pot without letting it boil. Add the salt and stir to dissolve. Slowly whisk in the polenta while stirring continuously.

  4 ⅔ cups water+ 1 teaspoon fine sea salt + 1 ⅔ cup polenta
• Cook polenta: Bring to a boil, then lower the heat. Cover loosely and cook, stirring often, according to the packet instructions (about 20 minutes for mine, but this can vary). Stir in the butter once the polenta is thick and smooth.

  2 teaspoons butter
• Serve the chicken with the polenta right away. Divide the polenta between plates. Top each portion with one chicken thigh and one drumstick. Spoon the pan juices over the chicken and polenta before serving.