Roasted chicken, creamy polenta and spring vegetables

Best enjoyed with Belle Epoque Brut

Belle Epoque Brut

Main COurse

90 min

Tender roasted chicken, creamy Parmesan polenta and seasonal vegetables come together in an elegant recipe whose delicate richness is beautifully complemented by the freshness and floral finesse of Belle Époque Brut.

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Roasted chicken with creamy polenta & Belle Epoque Brut 2014

Prepare the polenta

Preheat the oven to 180°C.
Roast the polenta on a baking sheet for 15 minutes.

Cook the chicken

Rub the chicken with olive oil and season generously with salt and pepper.
Place in a dish with the garlic cloves and thyme.
Add a small glass of water.
Put in the oven for one hour at 180°C (turn over during cooking and adjust the time according to the size of the chicken and the oven until the skin is golden brown and crisp).
Deglaze the dish with a little water and reserve the roasting juices.
Remove the skin from the roasted garlic cloves.
Just before serving, cut up the chicken and serve one piece of breast and one piece of leg per guest.

Serve

Peel the turnips, and cook until just tender while retaining a slight bite. Cook the radishes in the same way.
When you are ready to serve, reheat them in a frying pan with a little butter and water.
Cook the polenta in the chicken stock, add the cream and Parmesan. Season.
Peel the “golden ball” turnip and cut into fine slices using a mandoline slicer.
Arrange the chicken, polenta, turnips and radishes on the plate, add some roasted garlic and finish with thin slices of turnip, finish with the roasted juices, young radish shoots and a few shavings of Parmesan.

The floral elegance and lively freshness of Belle Époque Brut balance the richness of the roasted chicken and creamy polenta, while enhancing the delicate sweetness of the spring vegetables.

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Belle Epoque Brut

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Tender roasted capon, autumn fruit confit and delicate vegetables come together in a refined seasonal dish, beautifully complemented by the floral elegance and freshness of Belle Époque Brut.

Roasted chicken, creamy polenta and spring vegetables

Tender roasted chicken, creamy Parmesan polenta and seasonal vegetables come together in an elegant recipe whose delicate richness is beautifully complemented by the freshness and floral finesse of Belle Époque Brut.

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