Simple and simply delicious!
ingredients
ingredients
method
step-by-step directions

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

  • 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

title

step-by-step directions
  • 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.
  • Meanwhile, split chicken breasts and cut each into 3 pieces.  Season the flour with salt and pepper and then dredge the pieces in it.   
  • Next, dredge the chicken livers in the seasoned flour.  
  • In a large, heavy-bottomed Dutch oven, heat oil until smoking.  Brown breast pieces first, then remove to a plate. 
  • 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.
Similar categories: Dinner Courses & Meals Lunch
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