Simple and simply delicious!
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
- 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.