Giannone Chicken Roast with Pickled Cherries, Turnips and Mushrooms

Ingredients:
Blue foot mushrooms:
1 1/2 lbs blue foot mushrooms cleaned and quartered (substitute button or shiitake)
10 baby white turnips sliced
1/2 inch thick
14 ounces dried tart cherries

Spice mix for sachet:
2 tablespoons coriander seeds
1 cup water
1 cup lemon juice
2 tablespoons bay leaves
1 1/2 teaspoons sugar
1 tablespoon white peppercorns (whole)
1 pinch ground black pepper
1 head of garlic (halved lengthwise)
1/2 cup extra virgin olive oil
1 tablespoon curry powder

For the chicken:
5-6 organic chicken breasts (wing bone on)
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic (lightly smashed)
Salt and pepper
Canola oil for sautéing

For the polenta:
1 cup low sodium chicken stock
1 1/2 cup milk
1 cup instant polenta
1/2 tablespoon unsalted butter
1/2 tablespoon mascarpone cheese
1/2 tablespoon grated parmesan
Salt and pepper to taste

Directions:
For the pickled mushrooms and cherries (prepare this well in advance at least twelve hours in the fridge to allow flavors to develop):
Combine the liquid ingredients in a medium saucepan over high heat. Next make the sachet for the spices using cheesecloth and butchers twine to create a sealed pouch. Add this sachet to the pot and bring to a simmer. Reduce heat and simmer for fifteen minutes. Create second sachet for tart dried cherries, then add to the same pot and simmer until plump and tender. Sauté mushrooms with garlic in butter, and when they get colored, add them to the marinade. Blanch sliced turnips in seasoned water for one minute, drain them and place them in the marinade with mushrooms. Simmer for two minutes in marinade then cool. Remove the cherries from sachet and add them to the mixture. Allow to cool and refrigerate overnight, preferably more than twelve hours.

For the polenta (can be made about one half hour in advance):
In a deep saucepan over moderate heat, carefully bring the chicken stock and milk to a boil. As soon as the mixture beings to boil, carefully whisk in the instant polenta, then reduce heat to low (this will thicken rapidly, so whisk vigorously so it does not burn) and cook for about 5 minutes. Next, whisk in the mascarpone, butter, and parmesan cheese. Remove from heat and reserve warm for serving.

For the chicken breasts:
First arrange the breasts, skin side up, on a seasoning tray. Season generously with salt and pepper, and the herbs and garlic, breaking them roughly as you go. Now in a large sauté pan over low-medium heat, swirl the canola oil and a little fresh butter, allow the butter to just slightly brown, then add in the seasoned chicken breasts, skin side down, reduce heat and lightly brown skin. Carefully turn the breasts over and transfer the entire pan into a preheated 375 degree oven. Cook through to an internal temperature of 140 degrees, or to desired doneness. Carefully remove each breast with a slotted spatula or roasting fork and transfer to a resting rack.

Serving:
Remove the pickled cherry and mushroom mixture from the refrigerator and heat in a small saucepan. Divide the warm polenta between 5-6 warm serving bowls. Top each bowl with one cooked chicken breast. Using a slotted serving spoon, sprinkle the warmed cherry-turnip and mushroom mixture over the chicken, making sure to drizzle a little of the liquid of sauce. Garnish with some sautéed escarole or spinach.

Serves 5-6