Holiday Scented Chicken Two Ways Supreme and Confit with Cranberry Bourbon Relish and Goat Cheese Polenta

Directions Print

1. Carefully clean 2 leg quarters by removing the backbone and hip joints with a chefs knife or cleaver. Mix together the salt, sugar, 1 sprig of minced rosemary, 1 sprig of thyme, 3 chopped sage leaves, and pepper in a small bowl. Push the leg quarters down in the mixture and rub it in on all sides to evenly coat. Wrap the bowl and let it cure for 12 hours in the cooler. Make a batch of Cranberry Bourbon Relish (see attached card)
2. Method: After the chicken has cured for 12 hours, rinse it well with cold water. Place the chicken leg quarters on top of 1 fresh rosemary sprig, and cover with melted chicken fat. Cover tightly with foil and place in a 225°F oven for 4 hours. While the confit is cooking, make a batch of Goat Cheese Polenta (see attached card), and the Roasted Brussel sprout and butternut squash. When the chicken confit is done, carefully remove from the fat and place on a sizzle pan. Reserve until ready to serve. Flash in a 350°F oven for 5 minutes when ready to serve.
3. For the Chicken Supreme, season with salt and pepper and sear skin side down in a hot oven safe pan with 2 tablespoons of butter for 3-4 minutes. Place 2 more Tablespoons of butter in the pan and add the remaining chopped herbs and place in the oven at 400°F for 12-15 minutes. Once chicken is done remove and baste the skin side with the butter and herbs in the pan, let rest, reserve hot until ready to plate.
4. Plating: Place a base of the polenta, sprinkle with the roasted vegetables, chicken confit, and the seared chicken breast on the plate in a unified plating. Place a dollop of cranberry Bourbon relish on top the chicken. Garnish with micro greens.

Goat Cheese Polenta

Prep: 2 min | Cook: 10 min | Yield: 42oz

1. Method: Sauté onion in the oil and butter until fragrant. Add water and cream to pot and bring to a simmer. Stir in salt, pepper and polenta. Continue to cook at a low simmer, stirring often with a whisk. Finish with goat cheese, Parmesan, and parsley. Reserve hot for service and thin as needed with hot water.

Cranberry Bourbon Relish

Prep: 2 | Cook: 10 min | Yield: 13oz

1. Method: Bring all ingredients to a boil and reduce heat to a simmer. Cook down until the liquid gets slightly thick and looks like a syrup when spooned onto a cold plate. Remove from heat and pulse with a small stick blender, being careful to only blend about half of the cranberries. Chill before serving.

Roasted Brussel Sprouts, & Butternut Squash with Lardons

Prep: 10 min | Cook: 15 min | Servings: 2

1. For the lardons, slice in to ½ inch pieces and sauté in a pan until all the fat is rendered. Drain and reserve.
2. For the Brussel Sprouts and Butternut Squash, large dice the butternut squash and reserve. Cut the Brussel sprouts in half or quarter depending on size. Wash and pat dry very well. In a mixing bowl toss the prepped vegetables with the avocado oil and season with salt and pepper to taste. Place on a lined sheet pan and put in a 400°F oven for 8-10 minutes until charred and a little crispy. It is ok if the squash is a little al dente. Reserve when done.
3. For the plate, in a sauté pan add the lardons and the roasted vegetables toss until well incorporated.