CRISPY CHICKEN SUPREME WITH THYME JUS, CHARRED LEEK & PARMESAN POLENTA

Category: Poultry – Fine Brasserie | Season: Autumn / Winter | Serves: 4
Prep: 40 min Cook: 50 min Total: ±1 h 30 min | Difficulty: Advanced

The beauty of chicken is that it remembers where it came from — the smell of butter and thyme, the sound of a pan that’s just hot enough to make the skin contract without burning.
This dish takes that memory and polishes it: crisp skin, soft flesh, and a jus that coats the spoon like silk.
Beside it sits a bed of creamy Parmesan polenta and smoky leek, both humble and noble at once.

It’s a plate that asks you to slow down, to let heat and timing do the talking.
You’ll know it’s right when the chicken skin crackles faintly under your knife and the sauce smells like a winter kitchen at seven in the evening.

Written with step-by-step sensory guidance, this recipe fits perfectly in cookbooks, brand collaborations, or premium editorial spreads that value storytelling and technique.

What you receive

• Full professional recipe in KooK Studioo A4 PDF format, ready for publication

• Complete story, ingredient list, detailed method, chef’s notes, and pairing

• Written in chef-standing-next-to-you style for both professionals and advanced home cooks

• Includes copyright and licensing statement

License & Purchase Options

Non-Exclusive License — €300
Use once in print or online; copyright remains with KooK Studioo.