Stinky Polenta Roast Chicken Crispy Kale Red Wine Balsamic Demi
Ingredients
- 5 skin-on chicken breasts
- Salt and freshly ground black pepper
- Extra-virgin olive oil, for coating the pan
- Extra-virgin olive oil, for sweating the vegetables
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 1 bottle red wine
- 1 cup balsamic vinegar
- 1 cup dark chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- 4 cups dark chicken stock
- 2 cups polenta
- 8 ounces (2 sticks) unsalted butter
- 4 ounces Gorgonzola cheese, crumbled
- 4 ounces grated Parmigiano-Reggiano
- 4 ounces mascarpone
- 1 tablespoon white truffle oil
- Salt and freshly ground black pepper
- Canola oil, for frying
- 2 bunches kale, julienned
Instructions
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