Chicken With Winey Mushrooms And Polenta Recipes

CHICKEN WITH MUSHROOM AND POLENTA

Steps:

• Soak the dried mushrooms in warm water. Clean the champignons and cut them into slices. Wash the chicken and divide it into 8 pieces. Thoroughly wash the giblets and mince them. Fry the chicken for 6-7 minutes in a saucepan with the butter, adding salt and pepper to taste. Remove the chicken from the pan and use the pan to fry the sliced onion, the garlic clove, peel still on and crushed, and 1 tablespoon minced parsley. Put the chicken back in the pan, add a splash of white wine and let it evaporate for 3-4 minutes, then add the giblets, the minced salami,
• the soaked mushrooms and a ladle of broth and continue cooking for 45 minutes. Finally, add the champignons, cook for another 5 minutes, remove from heat and add 2 tablespoons minced parsley.
• For the polenta: boil 6 cups water with a drizzle of oil and a pinch of salt. Slowly pour in the cornmeal, mixing with a whisk. Cook the polenta for 40-45 minutes, whisking often. Pour the cooked polenta into a serving platter. Set the pieces of chicken on the polenta, top them with the sauce and serve immediately.

ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE

Steps:

• Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
• Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
• Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.

SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA

Steps:

• Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
• Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
• Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
• Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

CHICKEN WITH WINEY MUSHROOMS AND POLENTA

Steps:

• First, prepare the polenta. Preheat the oven to 425 degrees F. In a lidded baking dish, whisk together 3 cups water, the cornmeal,
• 1 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover, and bake for 30 minutes, stirring halfway through. Remove from the oven and add the milk and butter, and whisk until smooth.
• Meanwhile, sprinkle the chicken breasts with 1/4 teaspoon each salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet over high heat.
• Add the chicken; cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Add the remaining tablespoon oil to the skillet. Add the mushrooms, garlic, and 1/4 teaspoon salt. cook over medium heat until the mushrooms are golden, 4 to 5 minutes. Pour the wine into the skillet; cook, stirring until evaporated, about 1 minute. Add the chicken broth and parsley; cook over medium high heat until the mushrooms are tender and the liquid has reduced, about 8 to 10 minutes. Return the chicken to the skillet. Cover; simmer over low heat until the chicken is cooked through, 10 to 12 minutes. Serve chicken and polenta topped with the mushroom mixture.