This great dish is sure to please the whole family.
things you'll need.
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
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
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.
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.
ingredients 4 ounces chicken livers flour
instructions Next, dredge the chicken livers in the seasoned flour.
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.
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.