Stewfato: Stewed Chicken
- Salt and pepper, to taste
- 2 chicken breasts
- 2 chicken legs
- 2 chicken wings
- 3 tablespoons olive oil
- 2 small onions, chopped
- 2 carrots diced
- 2 cloves garlic, chopped
- 1 pound button and portobello mushrooms, sliced
- 2 tablespoons chopped parsley plus more, for garnish
- 1/2 (6-ounce) can tomato paste
- 1/2 cup white wine
- Large pinch ground cinnamon
- 1 (16 ounce) can chicken broth
- 10 ounces instant polenta
- Freshly grated Parmesan
Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes.
Add mushrooms, parsley salt, and pepper, saute 2 minutes. Add chicken back to the pan with tomato paste, wine and salt and pepper and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Make instant polenta according to package directions. When done taste chicken and season if necessary. Spoon polenta into middle of dish and stew goes over warm polenta. Sprinkle generously with Parmesan. Garnish with more chopped parsley.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Alan Gradei