1 cup polenta (not instant).

, backbones removed and chickens cut into quarters.Sweet Mustard Barbecue Sauce.

Marinate the Chicken.In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot.Add the chicken quarters and turn to coat.

Let stand at room temperature, turning occasionally, for 30 minutes, or refrigerate overnight..Prepare the Sweet Mustard Barbecue Sauce.

Meanwhile, in a medium saucepan, combine all of the ingredients and bring to a simmer over moderate heat.

Stir well and remove from the heat.. Cook the Chicken.2016 Métisse Martinez Vineyard Cabernet ($225).

from the Pritchard Hill area teeming with violets, dark chocolate, crushed stones, and fine-grained textures; a.2017 Métisse Jumping Goat Vineyard Cabernet from Saint Helena ($195).

, which offered flashy dark fruit, elegant cedar, and vivid layers of bright fruit and spices; finishing with a.2017 CJ Cabernet Sauvignon Napa Valley ($95).