Preheat the oven to 180 °C (convection oven 160 °C , gas mark 3).
Squeeze the juice from one lemon. Peel the onion and cut into fine rings. Remove the breasts and legs from the chicken. Separate the two legs again at the joint so that there are 4 pieces in total. Then season the leg pieces with salt and brown them in a casserole with 2 tbsp. clarified butter. Extinguish with juice of one lemon. Add onion rings, pour 150 ml of chicken soup and steam the drumsticks for about 20 min with the lid closed.
Wash one lemon well with hot water, dab it and cut it into thin slices.
From the chicken breasts carefully pull up the skin and under it push leaves of lemon balm and a few slices of lemon. In a frying pan with 1.5 tbsp. clarified butter, sear the fillets on all sides and then cook in the oven, skin side up, for another 7 minutes until cooked through.
In the meantime, rinse and clean the spring onions and chop them. Rinse sage, shake dry and chop finely. In a saucepan with 1 tsp. clarified butter, sauté the white of the spring onions and sage, pour about 500 ml of chicken stock and let it bubble.
Then add the polenta slowly, stirring, and simmer on low heat for about 10 minutes.
Remove the drumsticks from the stock and keep the meat warm. Blend the sauce and season with salt and freshly ground pepper to taste. Fold the greens into the polenta
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