Chicken stew, mushrooms and polenta.
After all it’s almost Christmas and December for me recalls these scents and flavours.
The slow cooking of the stew while you take a moment for you to relax.
Only the lit fireplace and the snow falling out of the window are missing.
Ingredients:
700g of Bio Chicken thigh morsels AIA
250g of porcini or champignon mushrooms
350g of tomato sauce
½ glass of red wine
1 celery stalk
1 carrot
1 onion
1 package of instant Polenta (250g)
Extra virgin olive oil
Salt
Pepper
– Clean the mushrooms carefully and cut them into thin slices.
– Chop celery, carrot and onion finely and brown them with oil into a large saucepan with high edges.
– Add the meat and brown it properly on all sides.
– Raise the heat and simmer with the red wine. Let it evaporate.
– Add the mushrooms and tomatoe sauce.
– Adjust salt and pepper/chili pepper and cover it.
– Cook for about 1 hour and 30 minutes.
– If dries out too much, you can add a little water or broth.
– Bring a litre and a half of salted water to boil and pour the polenta gradually stirring with a whisk, then go on stirring with a wooden spoon until cooked.
– Serve the chicken stew with polenta.
