This is a wintertime favorite! I wanted to share the recipe while it’s still raining. It is a dish that comes to mind whenever I want comfort food. This recipe is a bit more complicated than those I usually publish, but it is worth the effort!
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Ingredients Serves 6-8
2 ½ pounds of chicken legs & thighs (about 4)1 T. chopped rosemary
1 large yellow onion diced2 cloves garlic, coarsely chopped
2-3 C. chicken stock¾ pound brown mushrooms
6-7 pcs. dried porcini mushroom
½ C. heavy cream
½ T. olive oil
1 T. unsalted butter
1-2 T. chopped fresh herbs, thyme, sage, oregano, plus a few sprigs of your favorites
Splash of red wine vinegar3 T. heavy cream
1 C. of freshly grated Parmigiano
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Polenta
1 ½ C. polenta
6 C. water
2 T. unsalted butter
1 T. fresh chopped rosemary
1 ½ tsp kosher salt
Seasoning chicken
Preferably the night before, but at least a couple hours in advance season the chicken generously with salt (kosher), fresh ground black pepper and chopped rosemary.
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To Prepare
Set oven at 375 degrees.
Add ½ T. olive oil to a large sauté pan over medium-high heat and brown the chicken well on both sides. I recommend using a spatula to carefully lift the skin side from the pan as it can often stick and tear.
While the chicken browns, wash and de-stem the mushrooms. Cut in half from the top and then slice across (so each slice is shaped somewhat like a quarter mushroom.) Coarsely dice the yellow onion.
In a second large sauté pan (preferable nonstick) add 1 T. of butter and half the onion. Over medium high heat brown the onion to a medium brown (about 5 minutes.) Add the mushrooms, a generous pinch of salt, and 2 T. of chicken stock. Cover immediately and cook for about 3 minutes. Remove the lid and add 1 C. chicken stock and half the dried mushrooms. Set heat to high and reduce until there is very little liquid in the pan, about a tablespoon. Add the ½ C. heavy cream and a sprig of fresh herb. Continue reducing until it is very thick and rich. The sauce should coat the mushrooms and be almost “too thick.” Check the seasoning and set aside to cool. Tip: make sure to season each component of the dish (chicken, mushrooms and polenta.) If all the parts are tasty by themselves usually the finished dish comes together as tasty as we expect!
After the chicken is browned, set aside and drain all grease from the pan except one tablespoon. Add the other half of the onion and brown lightly. Add chopped garlic, sauté for a minute before adding ½ cup white wine, 1½ cups chicken stock and the remaining dried mushrooms. Reduce until there is less than a cup of juice in the pan (see pic.) A splash or two of vinegar is good here. Generously add sprigs of fresh herbs. Place the chicken in the pan (or baking dish), skin side down. Cover and place in the oven for 30 minutes.
After 30 minutes remove the cover from the chicken, turn the skin side up and bake for another 15 minutes uncovered. This will allow the skin to brown and the juices to evaporate. Set legs aside to cool. Run the braising juices through a strainer, pressing firmly to extract all of the flavors. There should be about ¾ to 1 cup. If there is more than that return to a shallow pan and reduce.
The Polenta
As the chicken cools, cook the polenta according to directions (on the package.) I like to add a little extra hot water while the polenta cooks to have a softer texture at the end (an extra one half to three quarters cup.) Add the water in quarter cup increments so as to not add too much. In the final five minutes add 1 T. chopped rosemary and 1-2 T. unsalted butter. Stir and finish cooking. Taste for salt. I ended up using about 2 ¼ teaspoons of salt. Keep the polenta covered until you are ready to assemble.
When the chicken has cooled remove skin and meat from the bones. Set skin aside. Chop the chicken in coarse pieces and add to a medium sized mixing bowl. Chop the skin as well and add it to the mix. This is optional, though I really think it adds depth of flavor!
Optional sauce for a fancier version (this decision needs to be made before assembling)
Put the strained cooking liquid into a measuring cup. Add enough chicken stock to make one cup. Pour half a cup into a small saucepan. Add a couple of soupspoons of the mushroom mix. Just before serving bring to a boil. If needed add a little extra chicken stock to adjust to the correct consistency.
To the chopped chicken, add the mushroom mix and the braising liquid from the chicken. Add the chopped herbs, stir well and check for salt. Add a splash or two of vinegar if it needs a little brightening. A few of twists from the pepper grinder would be good as well.
To Assemble
In an oiled 9 x 13 glass dish place half the polenta and spread evenly across the bottom. Re-cover the remaining polenta, as the cool air will cause it to harden. Evenly distribute the chicken/mushroom mix over the first layer of polenta. Pour the remaining polenta over the chicken mixture, spreading as evenly as possible. Sprinkle 3 T. of heavy cream over the top and cover with the grated Parmigiano. You may prep to this point a day ahead and refrigerate.
Bake in a 425-degree oven for about 30 minutes. If the top hasn’t browned by that time turn on the broiler (and watch closely!) to enhance the color. If you assemble ahead of time and go from fridge to oven lower the temp to 400 and bake a little longer.
Let cool for about 10-15 minutes to allow it to set. Then serve!
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