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1
Place the dried mushrooms in pot with 2 cups of the stock.
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2
Simmer to soften the mushrooms and flavor the stock.
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3
When rehydrated, remove the mushrooms from the stock and chop.
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4
Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
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5
Sprinkle the chicken with salt and pepper, and then dredge in flour.
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6
Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides.
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7
Remove to a plate and add a bit more oil if necessary.
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8
Add 2 tablespoons of the butter to the pan and melt.
-
9
When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes.
-
10
Stir in 2 tablespoons flour, then deglaze the pan with the wine.
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11
Add the chopped mushrooms and whisk in the flavored stock.
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12
Cook to thicken a bit and add the chicken back to the sauce.
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13
Cool and store for a make-ahead meal.
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14
Reheat over medium heat.
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15
To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil.
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16
Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes.
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17
Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
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18
Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.
