Porcini Chicken Ragu over Parmesan Polenta

2008 Sep/Oct


  • 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.