Chicken Saltimbocca with Charred Leaks & Creamy Rosemary Polenta

Executive Chef and Owner of Peacock Eats, Mandy Finley-Chiarenza has crafted a delicious and vibrant chicken saltimbocca recipe. Served with charred leeks, rosemary & olive oil infused polenta, with a dark chicken and green peppercorn pan sauce. Try this recipe with the Domaines Barons de Rothschild Legende Saint Emilion. Get it in our 2 and 4 pack Adventurer all red and mixed.

Chicken Saltimbocca with Charred Leeks & Creamy Rosemary Polenta

Ingredients

• 5 oz free-range chicken breast (cut right down the middle horizontally)
• 4 pieces of quality prosciutto
• 6 sprigs of fresh sage (minced)
• 3 oz. of creamy camembert cheese (cut into 6 slices)
• 1-2 oz. of unsalted butter (divided) 1 oz into the freezer
• 1 sprig of fresh rosemary (minced)
• 1 oz grapeseed oil
• 1 oz of quality olive oil
• 1 cup of yellow cornmeal (blended till smaller granules)
• 4 cups of chicken stock, veg stock or water (you may need more)
• ½ cup of dark chicken stock
• 1 oz. marsala (optional)
• 5 grams of green peppercorns (optional)
• ½ lemon (zested and juiced)
• Few sprigs of fresh parsley sprigs (minced)
• 1 oz. of grated Parmigiana Reggiano
• 1-2 medium sized leeks (white part only, cut in 1/2 horizontally)

Directions

1. Heat a medium-sized saucepan on medium heat
2. Add 1 oz. of butter and heat till it starts to froth
3. Add minced rosemary to the pot and sauté till fragrant
4. Add 4 cups of liquid of your choice, a good pinch of salt, and heat to a simmer
5. Add all your polenta and whisk vigorously to remove clumps
6. Cook the polenta on medium heat, stirring occasionally for about 15 minutes, and remove from heat
7. Heat a large pan to medium heat and add grapeseed oil, wait to see some light wisps of smoke, season leeks on both sides with salt and pepper, add your cut leeks to the pan, flat side down
8. Brown the surface of the leeks until heavily caramelized, gently flip and cook for an additional 1-2 minutes and then transfer onto a clean plate
9. Season your now x2 pieces of chicken breasts with salt and pepper and add x3 pieces of camembert to each side, then add your prosciutto lengthwise onto the top and press down to help the ingredients stick together
10. Add the chicken to the pan, prosciutto side down, do not touch the chicken at all, allow the prosciutto to render out and caramelize (approximately 3-4 minutes)
11. Flip the chicken carefully and allow to continue cooking (approximately3-4 minutes), do not overcook!
12. Remove the chicken from the pan and place on the same plate as the leeks
13. Drain some of the fat out of the pan
14. Deglaze your pan with marsala and reduce for 30 seconds
15. Add ½ cup of dark chicken stock and reduce by ¼
16. Add your chicken back to the pan, as well as your leeks (caramelized side up)
17. Add your butter from the freezer and green peppercorns swirl till emulsified and set aside
18. Return your polenta to low heat, re-whisk vigorously, and check the consistency (add more stock or water if needed), add butter, Parmigiana Reggiano, lemon juice, and zest.
19. Adjust the seasoning and make sure the polenta is hot, you are now ready to plate!

Assembly

Imagine your plate was a clock

1. Spoon out your creamy polenta to 2 o clock, put a dimple in it using your spoon and drag down to 5 o clock
2. Add your caramelized leeks horizontally from 7-11 o clock
3. Add your chicken saltimbocca almost right in the middle, stacked on each other, and then spoon your sauce around the plate

Bon appetite!

Chef Mandy is no stranger to the hospitality industry. After cooking her way through some of Vancouver’s highly notable restaurants for over a decade, she has switched gears to now owning her own business mainly serving the Lower Mainland. Peacock Brunch & Dinner is a Private chef & Catering service which focuses on small group gatherings, with customized menus that are unique, thoughtfully curated, and of course, delicious.