One full organic chicken*
400 gr pealed tomatoes
400 gr cherry tomatoes
300 mL water
75 gr polenta (maize flour)
30-60 gr butter
30 gr Parmesan cheese
8 twigs of thyme
3 TBSP tomato pulp
1 TBSP sugar
Red onion (chopped)
Red wine (descent shoot)
*Note that the recipe can easily be modulated into a plant-forward variation using tempeh instead of organic chicken. Of course you are allowed to leave out the butter or replace it by coconut oil.
Rub the chicken* with olive oil, pepper, salt thyme and some lemon.
Pre-heat the oven at 160°C and put in the chicken for about 30 mins. Then, increase the temperature to 200°C and leave in for another 10 mins.
Rinse the beans with cold water. Heat a pan with some butter and oil at high temperature and bake the beans for a minute or so, then add the tomato sauce (see below).
Decorate the chicken with plenty of beans and tomato sauce. Enjoy!
recipe continues below picture
Preparation tomato sauce
Heat a pan with some butter and olive oil at high temperature and fry the onion and garlic. Add the tomato pulp and briefly bake with the onion and garlic. Add a shoot red wine and cook until boiling point.
Now add the pealed tomatoes and leave the sauce for another 20 mins. to thicken.
Remove the branches from the thyme and add, together with the tomatosauce into a blender to mix it into a smooth sauce.
Finally, add some cherry tomatoes as a nice topping.
Preparation polenta fries
Boil the water and then add the maize flour. Together, this will become a thick substance which you should stir for another 2 minutes on low fire. Once done, remove the pan from the stove and add some Parmezan and butter. Keep stirring until they are being taken up by the whole mass, put in a container and leave for some hours to cool down.
Once the polenta has cooled down, you can cut in any desired form. Fry in plenty of oil until brownish-gold
Frank van Thiel - Harry's Restaurant