Remove 3/4 of the chicken leg bone and replace with a mixture of the goat cheese and cranberry cheese. Fold again the chicken oven and tighten with bacon, place on an oven tray and bake at 180`c until chicken cooked trough. Cook the polenta as per cooking instructions and whisk in the Parmesan and thyme while still warm, place in a mould and allow to set. Sauté the kale in garlic oil and grill the polenta once set to brown lightly. Dice the vegetables as fine as possible and sauté in butter on very low heat with the peppercorns and chicken cube until vegetables are well softened. Now add the warm water and simmer until reduced by half, blend very well all the ingredients and strain well. On very low heat add the cream season and stir continuously until sauce is thickened.

Serves 2

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