List of Ingredients
- 1 of chicken
- 2 C. of cornmeal
- 3 C. of champignon mushrooms
- butter
- salami
- 8 PCS. of dried porcini mushrooms
- 1 of white onion
- 1 of 1 clove garlic
- Minced parsley
- Vegetable broth
- Dry white wine
- Extravirgin olive oil
- Salt
- Pepper
Method
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.