Ingredients
Organic Chicken
- 4 organic chicken breasts, skin removed
- Salt
- Sugar
- Curry powder (a pinch)
- Oil
Polenta
- ½ clove garlic, finely chopped
- ½ shallot, finely chopped
- 2 tbsp olive oil
- 750 ml (3 cups) milk
- 1 sage leaf
- 200 g (7 oz) fine polenta
- Salt & black pepper
Vermouth Espuma
- 50 ml white wine
- 150 ml vegetable stock
- 25 ml dry vermouth
- Sugar, salt, black pepper
- 200 g cream
Prepare the Chicken
Season the organic chicken breast with salt, a small pinch of sugar, and curry powder. Let it marinate for 30 minutes.
Heat oil in a pan over medium heat and sear the chicken gently on all sides until lightly golden. Reduce heat and continue cooking until the internal temperature reaches 68-70°C (155-158°F).
Rest for 3-5 minutes before slicing.
2. Make the Polenta
Heat olive oil in a pot and sauté garlic and shallot until fragrant. Add milk, sage, and salt, then bring to a boil.
Stir in polenta and cook over low heat for bout 15 minutes until smooth and thick.
Spread onto a tray and let it cool completely.
Cut into portions and pan-fry until crisp and golden on both sides.
3. Prepare the Vermouth Espuma
Combine white wine, vegetable stock, and vermouth in a saucepan and bring to a boil. Season lightly and reduce by half.
Add cream and heat gently. Transfer into a siphon, charge, and shake well before serving.
(Alternative: lightly whip cream with the reduction if no siphon is available.)
🍽️To Serve
Slice the chicken and arrange on a plate with crispy polenta. Add the espuma and garnish with fresh herbs. Serve immediately.