Stewfato: Stewed Chicken
- 1 whole chicken, 3-4 lbs., cut into pieces
- salt and pepper to taste
- 3 T olive oil
- 2 small onions, chopped
- 2 carrots, diced
- 3 cloves garlic, chopped
- 1 lbs. white button mushrooms, sliced
- 2 T chopped parsley plus more, for garnish
- 3 oz. can tomato paste
- 1/2 c white wine
- 1/2 t ground cinnamon
- 1 can (16 ozs.) chicken broth
- 10 ozs. instant polenta
- Freshly grated Parmesan Cheese
Preparation time 20mins
Cooking time 50mins
Season chicken pieces with salt and pepper. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate.
Add onions carrots, garlic, salt and pepper to the pan; saute, but do not brown, about 5 minutes. Add mushrooms and parsley, season with more salt and pepper and saute 2 more minutes. Add tomato paste, season with salt and pepper and cook 1 minute. Add wine and stir until well blended.
Add chicken and juices back to pan and givbe everything a light dusting (about 1/2 teaspoon) of cinnamon. Mix it all well and add chicken broth; stir well. Bring to a boil. Cover and simnmer low for 30 minutes. Remove cover and stir; then cook until tender and sauce as thickened (about 20 more minutes). When done adjust the seasoning.
Prepare instant polenta according to package directions. Spoon polenta into middle of dish and top with stew. Sprinkle generously with Parmesan cheese and garnish with chopped parsley.