Mario Batali's Chicken and Polenta with Celery Root and Sage
Simple and simply delicious!
This great dish is sure to please the whole family.
- 1 cup polenta
- 2 double chicken breasts with bone on
- 4 ounces chicken livers
- 1/2 cup all-purpose flour
- 6 tablespoons extra 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 cup chicken stock
- 1 cup basic tomato sauce
Mario's Chicken with Polenta - Part 2
1 cup polenta
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, reduce heat to a simmer and continue stirring with a wooden spoon. When the polenta is as thick as molten lava, pour into a greased 8-inch by 10-inch brownie pan and allow to cool.
2 double chicken breasts with bone on
Salt and pepper
Meanwhile, split chicken breasts and cut each into 3 pieces. Season the flour with salt and pepper and then dredge the pieces in it.
4 ounces chicken livers
Next, dredge the chicken livers in the seasoned flour.
6 tablespoons extra virgin olive oil
In a large, heavy-bottomed Dutch oven, heat oil until smoking. Brown breast pieces first, then remove to a plate.
1 large Spanish onion (chopped into 1/2 inch dice)
1 large celery root (peeled and chopped into 1/4-inch dice)
Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes.
Add stock, 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 in bowls.