Chicken and Mushroom Ragu on Herb Polenta

Delicious chicken stew over polenta…

• 1 pound chicken thighs, skinned
• 2 tablespoons olive oil
• ¼ cup pancetta, chopped
• Salt
• Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 pound cremini mushrooms, sliced
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 2 cups chicken broth
• Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

• 1 cup fine polenta
• 1½ cups milk
• 1½ cups chicken broth
• 1 sprig thyme
• 1 sprig rosemary
• 2 teaspoons salt
• 1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.