Pan-Seared Chicken
Veal Demi-Glace Pan Sauce, Braised Kale, Polenta Cake
Chef Ellie Parker of Main St. Provisions | Las Vegas, NV
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Polenta Cake:
1.92 kilograms vegetable stock
960 grams whole milk
555 grams polenta
200 grams grated parmesan
85 grams unsalted butter
Kosher salt
Ground black pepper
Pan Sauce:
240 grams veal demi-glace
60 grams vegetable stock
42 grams unsalted butter
5 grams lemon juice
5 grams chopped garlic
4 grams chopped parsley
Braised Kale:
Neutral oil
1 onion, diced
12 grams chopped garlic
16 ounces chopped kale
1.2 kilograms vegetable stock
480 grams short rib stock
Kosher salt
Ground black pepper
Pan-Seared Chicken:
Neutral oil
1 half chicken, skin-on, deboned
To Assemble and Serve:
Neutral oil
METHOD
For the Polenta Cake:
In a stockpot over medium heat, bring vegetable stock and milk to a simmer. Reduce heat and slowly whisk in polenta. Cook 30 minutes, stirring occasionally. Remove from heat and fold in cheese and butter. Season with salt and pepper. Transfer to an oiled hotel pan and refrigerate, uncovered.
For the Pan Sauce:
In a sauté pan over medium heat, combine all ingredients. Stir until mixture is fully emulsified. Reduce heat and keep warm.
For the Braised Kale:
In a rondeau over medium flame, heat oil. Add alliums and sauté until soft and translucent. Add kale and sauté 3 minutes. Deglaze pan with vegetable and short rib stocks. Season with salt and pepper. Cook 10 minutes. Remove from heat and let cool.
For the Pan-Seared Chicken:
Heat oven to 350°F. In a sauté pan over high flame, heat oil. Add chicken and sear, skin-side down, until golden and crisp. Transfer to a sheet tray and roast until internal temperature of the chicken reaches 165°F. Let cool.
To Assemble and Serve:
In a sauté pan over medium-high flame, heat oil. Add 1 slice Polenta Cake and sear on all sides until golden brown. Set aside. Place desired amount Braised Kale on the left side of a serving plate. Spoon desired amount Pan Sauce over top. Place seared Polenta Cake next to Braised Kale. Top with Pan-Seared Chicken.
