When I was butchering black chicken, I decided to make a full-on chicken dinner out of the legs and wings! Taking the contrasting color of the chicken, and making a bright yellow polenta, a purple-ish sauce, and these colorful radishes. So with the legs and wings, I decided to roast those and pair them with a brie cheese polenta, a red wine-grape sauce, and some sliced radishes tossed in Worcestershire sauce. It’s a very simple dish, but really colorful and perfect for the spring and summer!

For the red wine sauce:
1 cup red wine
1 cup chicken stock
1/2 cup chopped red grapes
1 clove garlic
1 clove black garlic
1 bay leaf
1/4 cup chopped onion
salt
oil

Sweat out the garlic, black garlic, bay leaf, and onion in a pan until translucent. Deglaze with wine and stock, as well as the grapes, then simmer down until the liquid is thickened significantly. Strain out the solids.

For the polenta:
1 cup cornmeal
2 cups chicken stock
a pinch of salt
1/4 cup brie cheese; rind on

Whisk the cornmeal with chicken stock and salt until the polenta is cooked through. Finish with the brie cheese, whisking it until it fully dissolves into the polenta. Keep warm for plating.

For the chicken legs:
2 silkie chicken legs
paprika
salt
pepper
sumac
coriander
oil

Aggressively season the chicken legs with the seasonings then sear in a hot pan on each side for 2-3 minutes. Roast in an oven at 350 degrees F for 20 minutes to finish.

For the radishes:
breakfast radishes
watermelon radish
malt vinegar
Worcestershire sauce
salt

Slice the breakfast radishes in either half or quarters, depending on their size. For the watermelon radish, peel, then julienne. Toss with salt, Worcestershire, and malt vinegar.