The best of corn-fed chicken with tomato and vermouth sauce

Ingredients for 4 servings:

• 5 large shallots
• 300 g mushrooms, brown
• 5 garlic cloves, fresh
• 4 chicken breast fillets (corn-fed chicken breast fillets), with skin and poultry bones
• 5 sprigs of fresh thyme
• 15 cocktail tomatoes
• 400 ml chicken broth
• 150 ml dry vermouth, e.g. Noilly Prat or Findling
• 150 g mascarpone
• 1 tsp, leveled cornstarch
• 2 tbsp extra virgin olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the shallots. Peel and crush the garlic cloves. Thinly slice the mushrooms. Wash the chicken breasts, dry them with paper towels, and season with salt and pepper. Heat the olive oil in a pan over high heat. Add the shallots, mushrooms, and corn-fed chicken breasts to the pan and fry the latter for 5-6 minutes until golden brown on all sides. Then deglaze everything with 2/3 of the vermouth and reduce over medium heat. Add the thyme sprigs and simmer. Once the vermouth has evaporated, add chicken stock in small portions (a small cup at a time) and reduce over medium heat. Repeat this process for the next 15-20 minutes. Then add the cherry tomatoes. In a bowl, whisk the remaining vermouth with the mascarpone and cornstarch until smooth. Add these to the pan and simmer over high heat for 2-3 minutes until a creamy sauce forms. Serve the dish hot with rice and Romanesco.