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Recipe for :

Chicken Cacciatotre and Polenta
 
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. .

Ingredients

2 (2 lb.) fryers quartered
3 Tblsp. olive oil
3 Tblsp. butter
1 1/2 cup sliced onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 Tblsp. finely chopped parsley
1 bay leaf
1 can Italian plum tomatoes, undrained
1/2 cup red wine (only use one you would drink)
1 large clove garlic finely chopped
1/2 tsp. dried basil
1/3 tsp. dried thyme
1/4 tsp. pepper
1 (8 oz.) can tomato sauce

Polenta:
4 cups chicken broth
1 3/4 cups polenta
2 Tblsp. unsalted butter

Method

Wash and pat dry all of the chicken. Heat oil and butter in a 5-6 quart Dutch oven. Add chicken to hot fat, a few at a time. Brown well, turning on all sides. With tongs, remove the pieces as they brown; set aside. This should take about 10 minutes. Add onion, garlic, carrot, celery, parsley, salt, pepper, bay leaf, basil, and thyme to pot.

Sauté, stirring until golden brown, about 5 minutes. Mash tomatoes with a fork and add them and the tomato sauce. Mix well. Bring to boiling, stirring. Reduce heat, simmer uncovered for 20 minutes. Add the browned chicken with drippings and wine. Gently simmer covered for 45 minutes or until tender.

Using heavy pot (large) bring the stock to a full rolling boil. Slowly add polenta to broth, stirring constantly (it should not stop boiling) and 2 tablespoons of unsalted butter. Use a wire whisk. Mixture will become very thick. Turn heat very low. Cook uncovered and without stirring, let a thick crust form, leaving side of pan. This takes 20 minutes. Spoon into a lightly greased 9" 1 1/2 quart casserole, spreading evenly.

Keep warm in low oven until you serve. With spatula, loosen around edge and underneath.  Invert on large heated platter. Shake gently to release polenta in a large mound. Spoon chicken and some sauce around polenta. Pass rest of sauce in a gravy boat. Sprinkle with chopped parsley, if desired. I usually sprinkle some Parmesan cheese on the top as well.

Serves 6 - 8

Shirley Cline

 
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