Chef David LeFevre, Water Grill, Los Angeles.
Yield: 6 servings.
POLENTA:
1 Tbsp. shallot, minced
1 tsp. garlic, minced
2 tsp. butter
2 tsp. extra virgin olive oil
1/3 cup polenta
1 cup milk
1 cup water
2/3 oz. mascarpone
RATATOUILLE-STUFFED ZUCCHINI:
3 Tbsp. olive oil, divided
1/3 cup eggplant dice, outside only
1/3 cup red onion, julienne
1 pinch saffron
1 cup tomato concasse
3 Tbsp. shallot, minced
1 date, minced
1/3 cup roasted red bell pepper, small dice
1 1/2 Tbsp. garlic, minced
1/2 cup yellow squash, outside portion only, small dice
1/2 cup zucchini, small dice
3 Tbsp. basil chiffonade
1 1/2 Tbsp. rosemary, minced
1 1/2 Tbsp. thyme, minced
1/3 lemon, zested 6 small zucchini
SAFFRON PURÉE:
1/2 cup heavy cream
1 pinch saffron
1 cup garlic confit
2 oz. lemon juice
ARUGULA:
2 Tbsp. olive oil
1/4 tsp. chili flakes
1/2 tsp. garlic, minced
3 cups arugula
STUFFED OLIVES:
24 Lucques olives
1/3 lb. chicken sausage
2 Tbsp. olive oil
* * *
3 Tbsp. olive oil
6 Jadori chicken breasts and thighs, skin on
1 Tbsp. fennel seed
to taste, salt and pepper
1 cup chicken jus
1 Tbsp. rosemary
6 Tbsp. basil sprouts
1 1/2 tsp. basil oil
For polenta: Lightly sweat the garlic and shallots in the butter and oil. Add the milk and water and bring to a boil. While whisking, sprinkle in the polenta. Once combined, cover and move to a 350°F oven for 30 minutes. When polenta is done, stir in mascarpone.
For ratatouille-stuffed zucchini: Place 1 Tbsp. of olive oil in a pot over medium heat. Sweat the eggplant, onion and saffron in the olive oil until the onions are translucent but have not colored. Add the tomato, shallot, date, red pepper and garlic to the pan and sweat until the tomatoes are soft. Remove from the heat and let cool. Using the remaining oil, sautè the zucchini and yellow squash in separate pans. Let cool. Fold together cooked ingredients and remaining raw ingredients.
Cut the zucchini into 5" pieces, then cut in half, lengthwise. Hollow out the center of each half. Brush with olive oil and roast at 375°F. Remove from the oven and fill each zucchini with ratatouille. Reduce the oven temperature to 350°F and cook for 7 minutes or until the ratatouille is hot.
For saffron purèe: Steep the saffron and cream together over medium heat. Blend with the garlic confit. Stir in the lemon juice.
For arugula: Heat the olive oil in a sautè pan. Add the chili flakes, garlic, and arugula to the pan. Cook until the arugula has completely wilted.
For stuffed olives: Stuff each olive with the sausage. Cook in one layer in the oil in a heavy-bottomed pan until the sausage is cooked and the olives are browned.
To serve: Preheat oven to 375°F. Sprinkle the fennel, salt and pepper over the chicken. In a heated, ovenproof pan, cook all of the pieces, skinside down, until the skin is browned. Place the pan in the oven and bake for 35 minutes, or until chicken is cooked through. In a small saucepan, heat the chicken jus with the rosemary ary until hot. Strain and reserve.
To serve, divide the polenta among six plates. Place a spoonful of saffron purèe on each plate and cover with arugula. On each plate, place 1 cooked chicken breast on top of the polenta and 1 chicken thigh on top of the arugula. Place 2 zucchini pieces in between the breast and thigh. Garnish ratatouille with the fried olives and basil sprouts. Spoon the chicken jus on the breast and thigh and place the basil oil droplets within the jus.