Chef Rich Koby, Fat Duck Inn
(serves 3-4)


1 Whole chicken (3.5 to 4 pounds)
1/4 cup Pitted black olives
3-4 Tbsp Pure Olive Oil to coat chicken
2 Tbsp Herbes De Provence
Sea Salt French Grey Salt
Fresh Ground Black Pepper


1 cup Coarse Polenta
5 cups Chicken Stock
3 Tbsp Unsalted Butter
Sea Salt & Fresh Ground Black Pepper


2 oz Extra Virgin Olive Oil
2 cups Fresh Tomatoes, peeled seeded and diced coarsely, or San Marzano (can)
2 cloves Fresh garlic, crushed
1/4 tsp ea. Chopped fresh Rosemary, Thyme and Oregano
12-15 Picholine olive, or other small green olive with pit
Parmigiano Reggiano for Garnish
Sea Salt & Fresh Ground Pepper



Heat oven to 450 degrees. Rub chicken with olive oil, Herbes de Provence and salt and pepper. Place in oven and turn oven down to 350 degrees. Cook until internal temperature of the chicken is at least 165 degrees. Remove from oven and let rest for 15 minutes.


Bring chicken stock to a boil in a heavy sauce pan. Then, add the polenta while stirring with a whisk or wooden spoon. Turn down to a simmer stirring until polenta is cooked al Dente (about 20-25 min). Add salt, pepper and 2 Tbsp butter. Place remaining butter on top of polenta, cover and let rest for about 20 min.


Warm olive oil in pan. When warm (not hot) add the garlic. Cook until just brown on the edges. Then add the rest of the ingredients and cook until the flavors marry and it is sauce consistency. Serve family-style. Polenta for the base, then cutting the chicken into eight pieces, draping the sauce over. Garnish with fresh herbs and shaved Parmigiano Reggiano.