City Palate

The Entertaining Issue - November December 2017

Porcini and Chicken Ragu over Parmesan Polenta
Sep/Oct 2008

Ragu
2 T. olive oil
2 bacon slices, chopped
1 small onion, diced
2 garlic cloves, smashed and roughly chopped
1 T. fresh thyme, chopped
1 c. dried porcini mushrooms, re-hydrated in white wine
12 chicken thighs, quartered
1/2 c. roasted red peppers, sliced
1/2 c. prunes, cut in half
1 c. marinated artichoke hearts, quartered
1/4 pitted green olives, sliced
Salt and pepper to taste
1 1/2 c. white wine and chicken stock
Handful of Italian parsley, chopped

Heat olive oil in a large pan over medium-high heat. Add bacon, onions, garlic, and thyme and cook until the onions and garlic start to soften. Add mushrooms and chicken; continue to cook for about 3 to 5 minutes until chicken begins to brown. Add remaining ingredients, turn the heat to medium low, and continue to cook, uncovered, about 30 minutes until the chicken is cooked and the sauce begins to thicken. Remove from heat and cool slightly before serving. Serve over Parmesan polenta (recipe follows) and garnish with parsley.

Parmesan Polenta
Bring 4 cups chicken stock and 1 cup milk to a boil, lower the heat, and vigorously stir in 2 cups fine cornmeal. Cook for 1 minute until the cornmeal thickens and softens. Add ¼ cup butter and ½ cup grated Parmesan cheese. Season with salt to taste and serve with chicken ragu. Serves 6 to 8.

Poultry