Nonna's Chicken

This was a recipe my sister gave me. I didn't have any tomato sauce so I used chopped tomatoes instead. I think it really needed the tomato sauce and will have to try it again. Using chopped tomatoes made it too watery.

Nonna’s Polenta with Chicken and Mushrooms

¼ to ½ c olive oil

1 frying chicken, cut up
1 onion, diced
1 T each fresh rosemary and sage, chopped
3 cloves garlic, finely chopped
Salt and pepper to taste
½ c chopped parsley
½ c white wine
1 lb mushrooms, sautéed
1 4-6 oz can tomato sauce
½ c chicken broth
Soft Polenta (recipe below)

In a large skillet, heat oil and saute chicken until nicely browned on both sides.  Add onion and seasonings and cook 10 to 15 minutes.  Add wine, mushrooms, tomato sauce and broth.  Cook, covered 30 to 40 minutes or until chicken is tender.  Pour chicken over soft polenta.  Serves 4.

 

 

 

Soft Polenta

 

4 cups chicken broth

1 cup polenta

1/2 cup Fontina cheese

 

Stir polenta into chicken broth using a whisk. Bring to boil then reduce heat to low. Cover and stir periodically. Cook for 45 minutes. Stir in shredded Fontina cheese and cook until melted.

 

 

 

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