Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi

Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi takes around 1 hour and 20 minutes from beginning to end. This recipe makes 5 servings with 1752 calories, 68g of protein, and 113g of fat each. For $7.53 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. A couple people really liked this main course. 15 people have tried and liked this recipe. A mixture of balsamic vinegar, carrot, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus, Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace, and Roast Chicken With Red Wine.

Servings: 5

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the roast chicken: Preheat the oven to 350 degrees F. Season the chicken breasts with salt and pepper. Put a cast-iron pan over high heat until hot. Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes. Transfer the chicken to a baking sheet fitted with a rack. Roast until cooked through, 20 to 30 minutes depending on size. For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil. Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes. Deglaze with the red wine, then add the balsamic and dark chicken stock. Bring to a boil. Add the tomato paste and reduce to a simmer. Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes. Strain and reserve. For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan. Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously. When fully incorporated, lower the heat to simmer. Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes. For the crispy kale: Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up. Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all. Drain on paper towels and set aside for garnish. To finish the polenta: Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed. Finish with the white truffle oil and add salt and pepper to taste. To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls. Put some polenta on top. Slice each chicken breast and put on top of the polenta. Garnish with crispy kale and serve.

 

Step by step:

1. For the roast chicken: Preheat the oven to 350 degrees F.

2. Season the chicken breasts with salt and pepper. Put a cast-iron pan over high heat until hot. Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes.

3. Transfer the chicken to a baking sheet fitted with a rack. Roast until cooked through, 20 to 30 minutes depending on size.

4. For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil.

5. Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes. Deglaze with the red wine, then add the balsamic and dark chicken stock. Bring to a boil.

6. Add the tomato paste and reduce to a simmer.

7. Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes. Strain and reserve.

8. For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan. Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously. When fully incorporated, lower the heat to simmer. Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes.

For the crispy kale

1. Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up.

2. Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F.

3. Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all.

4. Drain on paper towels and set aside for garnish.

To finish the polenta

1. Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed. Finish with the white truffle oil and add salt and pepper to taste.

2. To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls. Put some polenta on top. Slice each chicken breast and put on top of the polenta.

3. Garnish with crispy kale and serve.

Nutrition Information:

covered percent of daily need