The chefs at the "Dorint Resort & Spa" in Bad Brückenau draw from abundant resources. Meat from organic farmers, great regional produce and fresh herbs from the spa gardens. Head chef René Schüßler has a recipe that is easy to cook but still sophisticated.
Rhön freerange chicken with Mediterranean vegetables
The elegant restaurant "Ludwig's" in Bad Brückenau's „Dorint Resort & Spa“ is certified organic and awarded by the "Slow Food" gourmet guide. René Schüßler, the long-time chef, presents you with an easy-to-make yet sophisticated recipe with organic chicken, Franconian Schwarzriesling, Mediterranean vegetables and polenta. It not only tastes good, but also looks particularly beautiful on the plate if you follow a little trick of the cooking professional!
Ingredients for 4 people
Oven-fresh breast of Rhön freerange chicken with black Riesling jus
- 2 pieces of Rhön country chicken
- salt, pepper, parsley, thyme, rosemary
- 50 ml oil
- 400 ml Schwarzriesling
- 1 bunch of soup vegetables
- 4 herb butter rosettes
- Peppercorns, bay leaves and juniper berries
- 1 tbsp tomato purée
- 200 ml chicken stock
- 4 panicles of cocktail tomatoes
- 40 g icing sugar
- 2 sprigs thyme
Mediterranean vegetables with polenta
- 2 courgettes, 2 peppers, 1 aubergine
- 2 shallots
- 100ml olive oil
- Salt, pepper, fresh herbs (thyme, marjoram), garlic
- 100 g polenta
- 3 sprigs rosemary
- 100 ml olive oil
- 300 ml water
Cut the freerange chicken into breast and leg, put the legs in the fridge for another use or freeze them. Chop the carcasses (the knuckles with the meat and skin attached) into small pieces.
Put a pan with oil on the cooker, heat it up and brown the carcasses in it.
Cut the soup vegetables into cubes. Add the tomato paste to the carcasses and fry, add the vegetable cubes and continue to fry, deglaze again and again with red wine, finally add the peppercorns, bay leaves and juniper berries and pour in the chicken stock.
Chop the herbs and stuff them between the skin and meat of the chicken breasts, then season them and brown them evenly in an oven proof pan. Put the meat directly into the oven with the pan and cook for about 9 minutes at 180 °C, then leave to marinate with a little herb butter on top.
Leave the cherry tomatoes by the stalk, place on an oiled tray, season and sprinkle with plucked thyme and icing sugar and cook in the oven until they are slightly wrinkled on the outside but still nice and juicy on the inside.
Clean the vegetables, wash and cut into even lozenges. Peel and finely dice the shallots.
Heat about 100 ml olive oil in a saucepan, sauté the shallots, add the pepper loaves first, then the courgettes and finally the aubergines, season with the spices, herbs and garlic.
Season the water for the polenta, add 100 ml olive oil and bring to the boil. Stir in the polenta and continue stirring until it comes away from the edges, then spread on a tray and leave to chill.
Tip: For a wow effect on the plate, you can now cut out the polenta with baking moulds instead of just cutting it into bite-sized pieces. Fry the cut-out polenta in a pan with olive oil.
Arrange the chicken in a black Riesling jus, baked tomatoes, vegetables and the polenta biscuits on a large plate and serve.