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1
Rub the thighs with a mixture of 1 teaspoon rosemary, thyme, salt and pepper.
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2
Cut each strip of bacon in half and wrap around the thigh in a cross pattern.
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3
Place in a cast iron pan in a 400 degee oven for 35 minutes.
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4
Also add the 4 whole tomatoes on the vine in an additional cast iron pan and cook for the same duration as the chicken.
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5
Crumble the sausage in a frying pan and cook until done.
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6
Add, fresh thyme, dry rosemary, chopped garlic and chopped onion with 1 jar of Ragu traditional sauce and stew the sauce for 20 minutes.
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7
Clean the gills from the mushroom caps and lightly oil them with two teaspoons of olive oil.
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8
Grill on a open flame for 10 minutes (until softened).
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9
Make your Polenta cakes by boiling the water, and adding the cormeal in a slow stream and stir till combined.
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10
Remove from heat and add 1 teaspoon salt, and two sprigs fresh rosemary finely chopped.
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11
Lay out on a parchement paper lined cooking sheet to cool.
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12
Once cool, cut out the cakes with a 4 inch cookie cutter and saute slightly in 1 tsp butter (about 2 minutes per side).
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13
Boil the angel hair pasta in 2 quarts salted water until al e dente and drain.
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14
To serve: Place the pasta in a horseshoe shape on a plate and ladle 1/3 cup of the sauce over the pasta.
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15
Plate the Mushroom cap, gill side up in the opening of the horseshoe.
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16
Place the arugula on the gills then top with the polenta cake.
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17
THen smear 1 tsp goat cheese on the cake.
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18
Top with the bacon wrapped thighs and served with blistered tomatoes and fresh basil.
