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Mario Batali's Chicken and Polenta with Celery Root and Sage

Holiday Chicken Polenta Celery Root Sage Mario Batali
Simple and simply delicious!
skill level
Moderate
time
60-120min
servings
5
cost
$
Contributed by :
This great dish is sure to please the whole family.
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ingredients
  • 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
  • 8 sage leaves
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    2 double chicken breasts with bone on
    Salt and pepper
    Flour
    Meanwhile, split chicken breasts and cut each into 3 pieces.  Season the flour with salt and pepper and then dredge the pieces in it.   
  • 3
    4 ounces chicken livers
    flour
    Next, dredge the chicken livers in the seasoned flour.  
  • 4
    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. 
  • 5
    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.  
  • 6
    2 cup chicken stock
    1 cup basic tomato sauce
    8 sage leaves
    Add stock, tomato sauce and sage and return chicken pieces to pan.  
  • 7
      
    Bring to a boil, lower heat to simmer and cook 20 minutes, or until breasts pieces are nearly cooked through.
  • 8
     
    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.
 
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