Description
Chef Sam Badolatos take on this classic features foraged mushrooms and Sonoma olives. A hearty, flavorful dish perfect for a cozy night in.
Ingredients
Units
For the Chicken and Brine
- 1-2 each chicken legs
- 1 qt (950 ml) milk
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp rosemary
- 6 each bay leaves
- 2 tsp salt
- 2 tsp pepper
For the Sauce
- 1 each carrot diced
- Equal amounts celery and onion
- 1 cup (237 ml) mushrooms of choice
- 2 qt (1900 ml) chopped tomatoes
- 4 tbsp olive oil
- 0.5 cup (118 ml) flat parsley chopped fine
- 0.5 cup (118 ml) chopped black or green olives
- 1 tsp salt
- 1 tsp pepper
To Serve
- 1 package polenta
Instructions
- Rinse chicken and place in a container with all brining ingredients. Cover and refrigerate overnight.
For the Sauce
- In a stock pot, soften carrots, celery, and onion with olive oil over medium-high heat. Add the remaining sauce ingredients and heat for 10-15 minutes.
- Meanwhile, brown the brined chicken in a skillet with olive oil.
- Add the sauce to an oven-safe baking dish. Add the browned chicken and cover.
- Preheat oven to 375°F (190°C) and bake for 1.5 hours.
For the Polenta
- Follow package directions, making a 4 oz. serving per person.
- To finish the dish, serve the polenta topped with the red sauce and chicken.
- Shave truffles onto the polenta just before serving, if desired.
Notes
- For deeper flavor, use a mixture of wild mushrooms for the sauce.
- If you don’t have fresh rosemary, 1 teaspoon of dried rosemary can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
- Cholesterol: 150