Seared Chicken with Apple Cider Au Jus & Herb Polenta
Known for her exquisite taste and creativity, Chef Olivia Tiedemann has collaborated with Apothic to bring you a recipe that perfectly complements our full-flavored wines.
Apothic Original Red Blend’s dark cherry and boysenberry notes enhance the sweetness of the apple cider and the savory depth of the seared chicken. Its soft blueberry flavors and subtle spiciness complement the rich, buttery herb polenta, while hints of mocha and vanilla add a touch of elegance. This pairing creates a balanced and satisfying dining experience with each sip and bite.
Seared Chicken with Apple Cider Jus:
• 4 skin-on chicken breasts
• 2 cups apple cider
• 1 cup chicken broth
• 3/4 cup sliced shallot
• 3 large fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons butter
• Salt + pepper to taste
Herb Polenta:
• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3/4 cup grated Parmesan
• 3/4 cup whole milk
• 6 tablespoons butter
• 3 tablespoons chopped fresh parsley
• 2 teaspoons chopped rosemary
Preparing & Searing Chicken:
• Pat chicken breasts dry with a paper towel and season with salt.
• Heat a large sauté pan over medium-high heat.
• Add 1 tbsp of neutral oil to the pan, and once it starts to glisten, lay the chicken breasts skin-side down.
• Sear the skin side for 3-5 minutes, or until golden brown.
• Flip the chicken and reduce the heat to medium.
• Sear the second side for about 5 minutes, or until the internal temperature reaches 160°F.
Au Jus + Polenta + Finish:
1. Combine apple cider, chicken broth, shallots, and spices in a saucepan. Boil to reduce, then strain. Return to heat and reduce again. Stir in butter and season with salt and pepper.
2. For the polenta, bring water to a boil, add salt, then whisk in cornmeal. Cook until thickened. Stir in cheese, milk, butter, herbs, and pepper.
3. Plate chicken with polenta and drizzle apple cider jus.
4. Pour yourself a glass of Apothic Red and enjoy.