Bone-in farm chicken

Bone-in farm chicken
Bone-in farm chicken
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Piwnica rajców presents recipe for Farm chicken witch pak choi, kale, polenta, chicken jus, beet powder.


  • about 200 g bone-in chicken breast
  • 100 g polenta
  • 50 g kale
  • 1 pak choi
  • 1 beetroot (about 100 g)
  • 10 g ginger
  • 1 bulb of garlic
  • 2 shallots
  • 100 ml canola oil
  • 50 ml milk
  • 50 g butter
  • 50 ml red wine
  • Seasonings:
  • 20 g wild garlic
  • a couple of fresh thyme sprigs
  • salt and pepper (optional)
  • soy sauce
  • oyster sauce


Marinate the chicken in the wild garlic, oil and freshly chopped garlic. Add the salt and pepper. It is best to leave it overnight. Fry it in a pan, skin side down, until it is golden then put it in the oven. Roast for about 16 minutes at 180°C.


Measure out 50 ml of milk and 150 ml of water. Bring it to the boil, season with the salt, garlic and thyme. Add 100 g of polenta to the boiling ingredients. Simmer for about 4 minutes while stirring constantly. Once it has a pudding-like texture, put it in a flat dish and even out the surface. Set aside to cool down. Divide it into 2-3 small squares and fry briefly in a pan for about 2-3 mins.

Pak choi and kale

Halve the cabbage along its leaves. Fry the finely chopped garlic, the shallots and ginger in a pan. Add the cabbage after a while. Fry it on each side and baste it with stock (or water, if you do not have stock), soy sauce and oyster sauce. Cook until the pak choi stems are soft. Add the blanched kale at the end.

Chicken jus

Pour the chicken juices from the dish into the pan that you used to fry the chicken. Pour the red wine over it and boil. After the alcohol evaporates, add the cold butter to thicken the sauce. Pour it over the chicken.


Use a peeler to make raw beet chips and put them on baking paper. Dry them in the oven at 60°C until all of the moisture evaporates. Grind everything up finely using a food mixer.