- 1 cup polenta
- 2 double chicken breasts, with bone on
- 4 ounces chicken livers
- 1/2 cup seasoned flour
- 6 tablespoons virgin olive oil
- 1 large Spanish onion, chopped into 1/2 inch dice
- 1 large celery root, peeled and chopped into 1/ 4 inch dice
- 2 cups Barbaresco
- 1 cup basic tomato sauce, recipe follows
- 8 sage leaves
In a 4 quart sauce pan, bring 4 quarts water to boil and whisk in the polenta in a steady stream. When all polenta has been added, pull pot forward and continue stirring with a wooden spoon. When thick as molten lava, pour into an 8 inch by 10 inch baking pan and allow to cool.
Meanwhile, split chicken breasts and cut each into 3 pieces. Dredge the pieces in seasoned flour. Next, dredge the chicken livers in the seasoned flour. In a large, heavy-bottomed Dutch oven, heat oil until smoking. Brown breast pieces first, then remove to a plate. Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes. Add wine, tomato sauce and sage and return chicken pieces to pan. Bring to a boil, lower heat to simmer and cook 20 minutes, or until breasts pieces are nearly cooked through.
Cut cool polenta into 1/2 inch cubes and add to pot. Cook another 10 minutes, season with salt and pepper and serve with celery tortino.
Basic tomato sauce:
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
Yield: 6 cups