Rinse chicken, place in container with all the above ingredients to brine overnight.
Cover and refrigerate.
In a stock pot soften the carrots, celery and onion with olive oil over medium-high heat.
Then add the remaining ingredients to stock pot.
Heat for 10-15 minutes.
Meanwhile, brown the brined chicken in a skillet with olive oil.
Add sauce to oven safe baking dish.
Then, add the browned chicken and cover.
Pre-heat oven to 375 and bake for 1.5 hours.
Follow directions on package, making a 4 oz. serving per/person.
To finish dish, serve the polenta on a plate topped with the red sauce.
Truffles can be shaved and added to the polenta just before serving, if desired.
Add the chicken on top of the polenta and red sauce and enjoy!
Chef's Tip: You can also make this dish a bruschetta by serving the components (polenta, red sauce and chicken) on top of thin sliced ciabatta or crostini.