5 skin-on chicken breasts
Salt and freshly ground black pepper
Extra-virgin olive oil, for coating the pan
Extra-virgin olive oil, for sweating the vegetables
3 sprigs fresh thyme
2 bay leaves
1 carrot, diced
1 stalk celery, diced
1 onion, diced
1 bottle red wine
1 cup balsamic vinegar
1 cup dark chicken stock
2 tablespoons tomato paste
2 tablespoons sugar
4 cups dark chicken stock
2 cups polenta
8 ounces (2 sticks) unsalted butter
4 ounces Gorgonzola cheese, crumbled
4 ounces grated Parmigiano-Reggiano
4 ounces mascarpone
1 tablespoon white truffle oil
Salt and freshly ground black pepper
Canola oil, for frying
2 bunches kale, julienned