This succulent winter dish is a favourite of French-born chef Abel Kerouanton, from the Governor Hindmarsh Hotel.
Ingredients
50g oil
6 chicken breasts, skin on
160g butter at room temperature (pomade)
20g truffle paste (or fresh truffle, grated)
300g fine polenta
600g milk
60g parmesan cheese
1 bunch of sage chopped
¼ bunch parsley (optional)
18 asparagus spears
salt and pepper to taste
Method
For the butter:
In a bowl or food processer, mix 120g of butter, the truffle paste, and salt and pepper.
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Once well combined, roll the mixture in cling-film to form a tube (like a sausage), then refrigerate the butter until needed. It can be kept up to 2 weeks in the fridge and can be frozen.
Chicken breast:
French all 6 chicken breasts (ie clean the bone attached to the breast).
Make an incision in the middle of each breast, then slide a piece of truffle butter in the incision as well as under the skin of the breast.
Season the chicken generously and pan-sear, skin side down first (to get a nice colour), then finish it in the oven until cooked at 180C for about 15 to 20 minutes, depending on the size of the breast.
Creamy polenta:
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In a saucepan, heat up the milk with the remaining butter (40g), salt and pepper.
When this mixture is simmering, add the polenta at once and keep stirring over low heat for 5 to 8 minutes.
Add the parmesan cheese and chopped herbs. A bit of the truffle butter can be added just before serving to make the polenta creamier with a hint of truffle.
Asparagus:
Put a pot of salted water on the stove. Meanwhile, peel and cut ends off the asparagus. Once water is simmering, blanche the asparagus for 2 to 3 minutes, depending of their size.
Remove from the water and sprinkle a bit of olive oil, salt and pepper to taste, then reserve.
To plate:
In a bowl plate, place the polenta in centre. Cut the chicken breast in two and place on the polenta. Place a slice of truffle butter on top, then the asparagus.
Enjoy!
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