Roasted Organic Chicken Recipe
pan-roasted airline breast and thigh, charred broccolini, creamy fontina polenta, port wine jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 200°C (400°F). Season the airline breast and thigh with salt, pepper, and minced garlic. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken skin-side down and sear until golden brown, about 5-7 minutes. Flip the chicken and sear the other side for an additional 3-4 minutes.
- 2
Roast the Chicken
Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes or until the internal temperature reaches 75°C (165°F). Remove from the oven and let it rest for 5 minutes.
- 3
- 4
Prepare the Polenta
In a saucepan, bring the chicken stock to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir continuously for about 5 minutes until thickened. Remove from heat and stir in the shredded fontina cheese until melted and creamy.
- 5
Make the Port Wine Jus
In a small saucepan, add the port wine and simmer over medium heat until reduced by half. Add any chicken drippings from the skillet and simmer for an additional 2-3 minutes. Strain the jus if desired.
- 6
Plate the Dish
On a plate, spoon a generous portion of the creamy fontina polenta, place the roasted chicken on top, arrange the charred broccolini beside it, and drizzle with the port wine jus.
