Polenta Stuffed Chicken

Peel onion and chop finely. In a pot, heat the oil and fry onion until light brown. Add vegetable broth and bring to a boil.

Gradually add the polenta to broth while whisking and cook over low heat for about 8 minutes, stirring.

Rinse parsley, shake dry, pluck leaves, chop finely and stir into the polenta. Remove the pot from heat.

Drain corn in a sieve. Mix corn and the egg into the polenta. 

Rinse the chicken, pat dry and rub inside and out with salt and paprika.

Close the neck opening of the chicken with a toothpick and fill the chicken with the polenta and egg mixture. Fold the skin flaps over and secure with toothpicks. (If all of the filling does not fit in the chicken, put the rest in a small baking dish and cook during the last 20 minutes of cooking chicken in the oven.)

Tie the wings and the legs together with kitchen twine.

Place the chicken breast-side down in a large shallow baking dish. Pour 200 ml (approximately 3/4 cup) of water into the dish with the chicken and bake on the bottom rack in a preheated oven at 200°C (fan 180°C, gas mark 2-3) (approximately 400°F/convection 350°F)  for 30 minutes.

Turn the chicken over and reduce oven temperature to 180°C (fan 160°C, gas mark 2) (approximately 350°F/convection 325°F). Brush chicken with apple juice and cook for an additional 30 minutes.

Place finished polenta chicken on a baking sheet and keep warm in turned-off oven. Pour drippings from the baking dish into pot and add a small amount of water to loosen. Stir in the cream and bring the gravy to a boil.