Roasted Free Range Jadori Chicken Breast with Saffron Ratatouille, Creamy

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

Register to view the full article

Register to view this article