Spatchcock the chicken and make few transversal cuts on the breast and thighs. Sprinkle with a generous amount of fine salt and leave for about 30 minutes. Then quickly rinse.

In a pan mix the ‘nduja and honey and put on a low heat to allow to melt. Add the herbs, garlic, the skin of the bergamot and ½  lemon and the juice of 1 lemon.

Spread the mixture on both sides of the chicken and place into a container that fits in the fried. Add the olive oil and leave to marinade overnight.

Blanche the cavolo nero in salted boiling water for about 3 minutes and cool down in iced water.

Preheat the oven at 160°C.

Transfer the chicken on a baking tray and bake for about 40 minutes. Increase the temperature to 190°C and cook for another 10 minutes until crispy.

For the polenta, bring to the boil the water and milk, add few pinches of salt and start slowly pouring in the flour mixing with a whisk. Cook for about 8 minutes stirring occasionally. Remove from the heat and add the butter and grated cheese mixing until smooth and creamy.

In a serving dish arrange the polenta and cavolo nero. Cut the chicken in pieces and serve next to the polenta.