Stinky Polenta, Roast Chicken, Crispy Kale, Red Wine Balsamic Demi Recipe | Dominick Tesoriero | Foo

Ingredients

• 5 skin-on chicken breasts
• Salt and freshly ground black pepper
• Extra-virgin olive oil, for coating the pan
• Extra-virgin olive oil, for sweating the vegetables
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 carrot, diced
• 1 stalk celery, diced
• 1 onion, diced
• 1 bottle red wine
• 1 cup balsamic vinegar
• 1 cup dark chicken stock
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• 4 cups dark chicken stock
• 2 cups polenta
• 8 ounces (2 sticks) unsalted butter
• 4 ounces Gorgonzola cheese, crumbled
• 4 ounces grated Parmigiano-Reggiano
• 4 ounces mascarpone
• 1 tablespoon white truffle oil
• Canola oil, for frying
• 2 bunches kale, julienned