Roast Chicken with Collard Greens and Cornbread Polenta

1 gallon water

1 cup salt

1½ cups sugar

4 bay leaves

1 whole chicken (3½-4 pounds), preferably pasture-raised

Olive oil

Collard greens

Olive oil

10 ounces collard greens, raw and chopped

⅛ teaspoon salt

¼ cup red wine vinegar

2 tablespoons brown sugar

Cornbread polenta

3 cups milk

1 cup instant polenta, sifted

1 tablespoon salt or to taste

1 ounce fresh basil, cut in thin shreds

1 cup crumbled prepared cornbread

For the chicken: Brine the chicken one day ahead. Bring the water, salt, sugar and bay leaves to simmering and cook until the salt and sugar have completely dissolved. Let cool completely.

Put the chicken in a large container or zipper-type plastic bag and add the brine, making sure the chicken is completely immersed. Refrigerate for 24 hours.

Drain and discard the brine. Rinse the chicken and pat dry. Heat the oven to 375 degrees.

Heat a large cast-iron skillet or grill over medium-high heat, add oil and sear the chicken on all sides. Transfer to a rack on a shallow roasting pan and roast for 25 minutes, or until a thermometer inserted into the thickest part of the thigh away from the bone registers 155 degrees.

For the greens: Heat the olive oil in a large skillet. Saute the greens until wilted. Add the salt, vinegar and sugar and cook until the liquid is reduced.

For the polenta: In a saucepan, bring the milk to a simmer. Slowly add the polenta, stirring to prevent clumping. Add the salt and fold in the basil and cornbread.

Plate the chicken with the greens and polenta. Serve immediately.

Serves two to four.

Chef Zak Dolezal, Duke's Alehouse and Kitchen, Crystal Lake