Chicken With Tomato, Sweet Fennel Sausage and Polenta Recipe

Name: Chicken With Tomato, Sweet Fennel Sausage and Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1 ounce dried porcini mushrooms; 4 lbs chicken legs with thigh; salt; pepper; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 lbs sweet Italian sausage (8); 14 lb dry coppa, cut into1/4 inch dice; 3 medium leeks, finely chopped (white part only); 1 large onion, thinly sliced; 1 medium carrot, finely chopped; 1 medium celery, finely chopped; 4 medium garlic cloves, minced; ¾ cup italian dry red wine (such as Chaianti); 2 (28 ounce) cans Italian plum tomatoes, drained; 1 ½ cups rich chicken broth or 1 ½ cups beef stock; ⅓ cup tomato paste; 2 tablespoons minced fresh basil or 2 teaspoons dried basil, crumbled; 2 teaspoons minced fresh oregano, crumbled crumbled or ½ teaspoon dried oregano, crumbled; 1 tablespoon minced fresh basil or 1 tablespoon parsley; 2 quarts chicken stock; ½ teaspoon salt (to taste); 1 lb polenta, about 3 cups; 2 tablespoons butter

Servings: persons

1 cup boiling water
1 ounce dried porcini mushrooms
4 lbs chicken legs with thigh
salt
pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
2 lbs sweet Italian sausage (8)
14 lb dry coppa, cut into1/4 inch dice
3 medium leeks, finely chopped (white part only)
1 large onion, thinly sliced
1 medium carrot, finely chopped
1 medium celery, finely chopped
4 medium garlic cloves, minced
¾ cup italian dry red wine (such as Chaianti)
2 (28 ounce) cans Italian plum tomatoes, drained
1 ½ cups rich chicken broth or 1 ½ cups beef stock
⅓ cup tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil, crumbled
2 teaspoons minced fresh oregano, crumbled crumbled or ½ teaspoon dried oregano, crumbled
1 tablespoon minced fresh basil or 1 tablespoon parsley
2 quarts chicken stock
½ teaspoon salt (to taste)
1 lb polenta, about 3 cups
2 tablespoons butter

1
Pour water over mushrooms in small bowl.
2
cover and soak until soft, about 30 minutes.
3
Strain soaking liquid through fine sieve, reserving soaking liquid.
4
Rinse mushoorms; cut out any tough stems.
5
Pat chicken dry.
6
Sprinkle with salt and pepper.
7
Melt butter with oil in heavy Dutch oven over medium-high heat.
8
Add chicke and brown on all sides.
9
Transfer to plate.
10
Pierce sausages with fork.
11
Add to Dutch oven.
12
Reduce heat to medium and cook until brown on all sides.
13
Add to chicken.
14
Add coppa to Dutch oven and stir 2 minutes.
15
Add leeks, onion, carrot and celery.
16
Reduce heat to low and cook until vegetables soften, stirring occasionally, about 15 minutes.
17
Add garlic and cook 2 minutes, stirring occasionally.
18
Add wine.
19
Increase heat and boil until almost evaporated.
20
Add mushrooms and soaking liquid, tomatoes, stock and tomato paste.
21
Bring to a boil.
22
Add 2 tablespoons fresh basil and oregano.
23
Reduce heat and simmer 15 minutes.
24
Return chicken and sausages to Dutch oven.
25
Simmer until chicken is tender and sausages are cook through, about 25 minutes.
26
Transfer chicken and sausages to heated plate.
27
Tent with aluminum foil to keep warm.
28
Boil sauce until thick enought to coat spoon; stirring frequently, about 20 minutes.
29
Season with salt and pepper.
30
Degrease sauce.
31
Spoon polenta onto large platter.
32
Top with chicken and sausage.
33
Spoon some sauce over.
34
Garnish with 1 tablespoon fresh basil.
35
Serve, passing remaining sauce separately.
36
Classic Polenta.
37
Bring stock and salt to boil in heavy 4 quart saucepan.
38
Add polenta in very thin stream, stirring constantly.
39
Reduce heat and simmer until polenta is consistency of thick oatmeal, stirring frequently, about 30 minutes.
40
Mix in butter.
41
Servce immediately.

1841

kcal

Calories

103

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup boiling water, 1 ounce dried porcini mushrooms, 4 lbs chicken legs with thigh, salt, and more.

Yes, Chicken With Tomato, Sweet Fennel Sausage and Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Tomato, Sweet Fennel Sausage and Polenta

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