Osthofen Grauer Burgunder Fumé trocken Ortswein

Ingredients

• 2 piecescorn-fed chicken breast with skin
• 150 gpolenta
• 300 mlpoultry stock
• 300 mlwhole milk
• 100 gbutter
• 1 bunchfresh sage
• 50 gparmesan, freshly grated
• 1 piecegarlic clove
• 2 tbspolive oil
• 1 pinchsea salt
• 1 pinchblack pepper
• 0,5 tsplemon zest

Preparation

1. 1Bring the poultry stock and milk to a boil in a pot and add a pinch of salt.
2. 2Whisk in the polenta gradually, stirring constantly to prevent any lumps from forming.
3. 3Reduce the heat to a minimum and let the polenta simmer gently for about 20 to 25 minutes, stirring occasionally.
4. 4Meanwhile, pat the corn-fed chicken breasts dry and carefully score the skin side with a sharp knife.
5. 5Heat olive oil in a pan and sear the chicken skin-side down over medium heat for about 8 minutes until crispy.
6. 6Turn the fillets over, add a crushed garlic clove and a sprig of sage, and cook for another 5 minutes over low heat.
7. 7Remove the chicken from the pan and let it rest briefly so the juices can redistribute evenly.
8. 8For the sage butter, melt the remaining butter in a small pan until it starts to brown slightly and gives off a nutty aroma.
9. 9Add the remaining sage leaves to the brown butter and fry until crispy, then immediately remove from heat.
10. 10Stir the grated parmesan and a piece of cold butter into the finished polenta and season with salt, pepper, and lemon zest.
11. 11Serve the creamy polenta on plates, slice the chicken diagonally, place on top, and garnish with the hot sage butter and crispy leaves.