Place the chicken on a roasting tray or ovenproof pan. Season it all over with fine salt, then set aside at room temperature for 30 mins. Meanwhile, preheat the oven to 230°C.

Rub olive oil all over the chicken, then roast in the oven for 30 mins. After that, add the white wine (or water if you prefer) to the tray then reduce the oven temperature to 190°C and continue roasting for another 25 mins or until the chicken is cooked through (the time may vary depending on the size of your chicken). Allow the chicken to rest in the tray for 25 mins.

While the chicken is resting, prepare the mushrooms and polenta. Cut the mushrooms (you can use any variety but I prefer a mix) in half or quarters if large, but keep ones like small chanterelles whole. Finely grate or chop the garlic.

Heat a large dry frying pan set over a medium-high heat. Add the mushrooms, without any oil, and toast them for 4 mins until starting to turn golden. Add the butter, a generous glug of olive oil and the sage leaves and fry for an additional 5 mins until the mushrooms are golden and the sage is crisp, adding in the garlic for the final minute.

In a separate saucepan, add the milk and water and bring to a boil over a medium heat. Reduce to a simmer, then whisk in the polenta. Cook for 6-7 mins or until the polenta is thick, creamy, and no longer has a raw taste. Whisk in the butter and Parmesan, then season with salt and pepper.

Remove the chicken from the tray and pour the juices into a small saucepan along with the white wine vinegar. Gently heat the mixture.

If the polenta becomes too stiff, add a bit more water and mix thoroughly until smooth again.

Carve the chicken into parts: halve the breasts, and separate the thighs and drumsticks. Dollop the polenta onto a platter, then top with the chicken and the warmed juices. Finally, pour over the crisp mushrooms and sage, and serve immediately.