A delicious seasonal dish from our friends at Glen Ellen Star located in Glen Ellen, California

Step 1, The Chicken – to be prepped the day before the meal: Brine 2.75lb. Mary’s Chickens for 1 hour in a 5%/2.5% salt/sugar brine ratio. Then, dry on a rack for 24 hours, remove in halves, and debone the thighs, wing, and drummet, leaving the breast and thigh connected. Cook the chicken skin side down with a brick wrapped in foil on medium-high heat in canola oil until well colored, about four minutes. Place in the oven at 400 for 12 minutes. Flip and add butter, crushed garlic, and thyme to taste. Allow to cool for three minutes in the pan.

Day of the meal, to prepare the polenta: Glen Ellen Star’s red floriani polenta is made from a single varietal red corn kernel, grown by Tierra Farms in nearby Santa Rosa. Cook a 4:1 ratio of simmering chicken stock (4 cups) and polenta (1 cup). Finish with salt, butter, and parmesan to taste.

For the harissa:

4 dried New Mexico Chiles, stemmed seeded, & torn into rough pieces

1/2 cup canola oil

6 large garlic cloves, chopped

1 tsp caraway seeds

1 tsp cumin seeds

1 cup drained roasted red peppers, patted dry

1/2 cup drained oil-packed sun-dried tomatoes, patted dry

2 cups chicken stock

1 tbsp distilled white vinegar kosher salt cayenne pepper

Toast the chiles in oil for three minutes over medium heat. Add garlic and spices and sauté for two minutes. Add remaining ingredients and cook for 15 minutes. Process in a food processor until smooth, season with additional salt and vinegar to taste. Add equal parts strawberry preserves – Glen Ellen Star uses the famous local Watmaugh Strawberries. Garnish with fried chicken skins and garden sorrel leaves.

To serve: Place 1 scoop of polenta on the plate with a selection of chicken on top, then drizzle the harissa over the chicken and serve.

Cheers!