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1
For the roast chicken: Preheat the oven to 350 degrees F.
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2
Season the chicken breasts with salt and pepper.
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3
Put a cast-iron pan over high heat until hot.
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4
Coat the pan with olive oil, add the chicken skin-side down and cook until the skin is crispy, about 7 minutes.
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5
Transfer the chicken to a baking sheet fitted with a rack.
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6
Roast until cooked through, 20 to 30 minutes depending on size.
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7
For the red wine balsamic demi: In a saucepan over high heat, add a little olive oil.
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8
Add the thyme, bay leaves, carrots, celery and onions and sweat the vegetables about 5 minutes.
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9
Deglaze with the red wine, then add the balsamic and dark chicken stock.
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10
Bring to a boil.
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11
Add the tomato paste and reduce to a simmer.
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12
Add the sugar and simmer to reduce the sauce to a glaze consistency, 15 to 20 minutes.
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13
Strain and reserve.
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14
For the stinky polenta: Bring the dark chicken stock to a boil in a saucepan.
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15
Using a whisk, slowly incorporate the polenta into the stock, stirring vigorously.
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16
When fully incorporated, lower the heat to simmer.
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17
Cook, stirring frequently to make sure the polenta doesn't burn, until thickened, 10 to 15 minutes.
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18
For the crispy kale: Pour enough canola oil into a large heavy-bottomed saucepan to come about a third of the way up.
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19
Heat the oil until a deep-frying thermometer inserted in the oil reaches 325 degrees F.
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20
Add the julienned kale to the oil and fry about 2 minutes; the kale should still be very green and crisp, not brown at all.
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21
Drain on paper towels and set aside for garnish.
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22
To finish the polenta: Add the butter, Gorgonzola, Parmigiano-Reggiano, mascarpone and additional water or the chicken cooking juices if needed.
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23
Finish with the white truffle oil and add salt and pepper to taste.
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24
To plate, spoon about 3 tablespoons of the glaze into 5 wide bowls.
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25
Put some polenta on top.
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26
Slice each chicken breast and put on top of the polenta.
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27
Garnish with crispy kale and serve.
