Roasted Organic Chicken Recipe
Pan-roasted airline breast and wing, charred broccolini, creamy fontina polenta, port wine jus
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Ingredients
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Chicken
Broccolini
Fontina Polenta
Port Wine Jus
Method
Chicken Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Chicken
Pat the organic airline chicken breast and wings dry with paper towels. Rub with olive oil, salt, black pepper, and fresh thyme.
- 3
Pan-Roast the Chicken
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip the chicken and transfer the skillet to the preheated oven. Roast for an additional 15-20 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest.
Broccolini Preparation
- 4
- 5
Sauté Broccolini
Add the broccolini to the skillet, sprinkle with salt, and sauté for about 5-7 minutes until tender and slightly charred. Drizzle with lemon juice before serving.
Fontina Polenta Preparation
- 6
Cook Polenta
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce heat to low. Stir continuously for about 20-25 minutes until thickened.
- 7
Add Cream and Cheese
Once the polenta is thick, stir in the cream, grated fontina cheese, salt, and black pepper until smooth and creamy. Keep warm until serving.
Port Wine Jus Preparation
- 8
Make the Jus
In the same skillet used for the chicken, add the chopped shallots and cook over medium heat until softened, about 2-3 minutes.
- 9
Add Liquids
Pour in the port wine and chicken stock, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 10 minutes.
- 10
Finish the Jus
Remove from heat and whisk in the butter. Season with salt and black pepper to taste.
