Mario Batali's Chicken and Polenta with Celery Root and Sage

By joejudy

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

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 cup polenta

instructions 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.

step 2

ingredients 2 double chicken breasts with bone on
Salt and pepper
Flour

instructions Meanwhile, split chicken breasts and cut each into 3 pieces. Season the flour with salt and pepper and then dredge the pieces in it.

step 3

ingredients 4 ounces chicken livers
flour

instructions Next, dredge the chicken livers in the seasoned flour.

step 4

ingredients 6 tablespoons extra virgin olive oil

instructions In a large, heavy-bottomed Dutch oven, heat oil until smoking. Brown breast pieces first, then remove to a plate.

step 5

ingredients 1 large Spanish onion (chopped into 1/2 inch dice)
1 large celery root (peeled and chopped into 1/4-inch dice)

instructions Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes.

step 6

ingredients 2 cup chicken stock
1 cup basic tomato sauce
8 sage leaves

instructions Add stock, tomato sauce and sage and return chicken pieces to pan.

step 7

ingredients

instructions Bring to a boil, lower heat to simmer and cook 20 minutes, or until breasts pieces are nearly cooked through.

step 8

ingredients

instructions 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.

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