Chicken and Polenta with Celery Root and Sage -Mario B

By pattie_d

Ingredients

• 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

Preparation

Step 1

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.