Poulet Rouge Stuffed Chicken with Roasted Red Pepper Polenta and Herb Oil

“This is a recipe created here at Linear restaurant. This dish is special to me because when you eat it, it reminds you of a nice wintery day in which this lovely chicken just warms you up. I think I can speak for most people in regard to how good it feels to be nice and cozy during our Michigan winters. ”

Ingredients

For Stuffed Chicken

• 1/2 poulet rouge chicken
• 1 oz tasso ham
• 1 oz gruyere
• 1/2 oz spinach

For Roasted Red Pepper Polenta

• 6 roasted red peppers
• 4 cups polenta
• 8 cups milk
• 8 cups vegetable stock
• 3 grams garlic
• 2 grams thyme 
• 4 Tbsp salt
• 2 tsp chili powder
• 1 tsp Spanish paprika 
• 4 oz butter

Directions

For Stuffed Chicken

1. Split birds in half, season with salt and pepper, stuff with cheese, ham and spinach. Fold in half. 
2. Roast at 350°F until internal temperature reaches 165°F.

For Roasted Red Pepper Polenta

1. Tie thyme up with butcher’s twine. Add stock, milk, garlic and thyme to a pot and bring to a boil. Reduce to simmer. Remove thyme. Whisk in polenta. Add seasonings and butter, let simmer for 5 minutes. Remove from heat.

For Herb Oil

1. Blanch herbs quickly in boiling salt water, move to an ice water bath. Strain and dry herbs with a towel. Blend and strain through a fine sieve or cheesecloth. Allow the oil to only strain using gravity, any pressure will push solids into the finished product.