Scalpay Chicken and Grilled Vegetables on Polenta Cakes with Tomato Sauce

Rosemary Shrager's tender poussin is filled with a tasty herb stuffing and accompanied by tasty vegetables and crisp golden polenta cakes
By Rosemary Shrager
Scalpay Chicken and Grilled Vegetables on Polenta Cakes with Tomato Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes plus 30 mins cooling
  • Effort: medium


  • 4 baby poussins, weighing about 2kg in total

For the stuffing

  • 4 rashers smoked bacon, coarsely chopped
  • 200 g cold butter
  • 1 large bunches tarragon
  • 1 large bunches parsley
  • 1 small onion
  • 2 cloves garlic, (optional)

For the grilled vegetables

  • 100 ml olive oil
  • 8baby leeks
  • 1 small aubergine
  • 2 courgettes, cut lengthwise into 1cm slices
  • 1 onion, sliced

For the polenta cakes

  • 175 g polenta
  • 750 ml boiling chicken stock
  • 1 handfuls sage leaves, chopped
  • oil, for frying

For the tomato sauce

  • 40 ml olive oil
  • 500 g tomatoes, chopped
  • 1 carrot, finely chopped
  • 1 sticks celery, finely chopped
  • 1 onion, finely chopped
  • 2 tbsp basil, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp sugar


1. Preheat the oven to 180C/gas 4

2. Lift the skin off the breast of the chickens and around the top of the legs, until it is loose.

3. To make the stuffing; place all the ingredients into a food-processor and process until mixed thoroughly. Smear as much of the mixture as will fit between the skin and the meat of each chicken and then the rest of the mixture on top, covering each chicken thoroughly.

4. Roast, uncovered, for 45 minutes, basting occasionally until cooked through.

5. Preheat the grill to medium hot

6. Brush the leeks with oil and season well with salt and pepper. Grill until tender.

7. Grill the sliced courgettes and aubergines on each side until tender.

8. Grill the onion slices until tender.

9. To make the polenta cakes; pour the polenta meal into the boiling chicken stock in a large pan, stirring constantly.

10. Place over a low heat, season to taste with salt and add the sage. Continue to stir vigorously until the mixture is very thick.

11. Remove from the heat and spread the mixture flat on a Swiss roll tin (or similar), lined with cling film. Leave to cool.

12. Heat the oil in a large frying pan

13. When the polenta is cool enough to handle, cut into shapes of choice and fry them briskly in the hot oil until crisp.

14. To make the tomato sauce; heat the oil in a pan, add the remaining ingredients and cook over a low heat until the sauce is thick. Push the mixture through a sieve twice until smooth and season to taste with salt and pepper. The sauce can be made beforehand and kept in the fridge until needed.

15. Serve the poussin with the polenta cakes, grilled vegetables and tomato sauce.

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