Perlhuhnbrust with Creamy Onion Polenta and Apple Vinegar Jus

Name: Perlhuhnbrust with Creamy Onion Polenta and Apple Vinegar Jus
Total time: 45 min
Yield: 4
Ingredients: 4 Perlhuhn breasts; Salz; Pfeffer; 5 TL Rapsöl; 1 Schalotte; 500 ml Brühe; 60 g Instant-Polenta; 40 g Butter; Muskat; 20 g Apfelwürfel; 20 g Schalottenwürfel; Akazienhonig; 40 ml Apfelessig; 200 ml Geflügeljus or Geflügelfond; 2 g Speisestärke

Prep: —

| Servings: 4 | Cook: —

Perlhuhn breast with creamy onion polenta and apple vinegar jus is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!

Ingredients

4 Perlhuhn breasts
Salz
Pfeffer
5 TL Rapsöl
1 Schalotte
500 ml Brühe
60 g Instant-Polenta
40 g Butter
Muskat
20 g Apfelwürfel
20 g Schalottenwürfel
Akazienhonig
40 ml Apfelessig
200 ml Geflügeljus or Geflügelfond
2 g Speisestärke

Instructions

1.
Preheat oven to 160 °C. Season Perlhuhn breasts and sear in a pan with 2 EL rapeseed oil for 2 min on each side until golden brown. Roast in the oven for 8–10 min. Finish by quickly browning again in the pan while adding curry.
2.
Dice the Schalotte finely. Sauté in 2 EL rapeseed oil, deglaze with balsamic vinegar, and simmer until liquid evaporates. Add broth, stir in polenta, then mix in browned butter and season with salt, pepper, and nutmeg.
3.
Sauté apple and Schalotten cubes in 1 EL rapeseed oil, add honey, deglaze with vinegar, and top with jus. Reduce sauce, season, whisk starch with a little water, pour into the simmering liquid, stir, and bring to a boil again.
4.
Slice Perlhuhn breasts diagonally, arrange on polenta, drizzle with apple vinegar jus. Garnish with cocktail tomatoes briefly blanched in boiling water so skins loosen before serving.