eat.this.food.

Viviani Chicken and Polenta October 28, 2006

I first had this years ago when my college roomate (and good friend) Amy made it for us. It was a hit then…and in the Fall, I get a craving for this delcious sauce and creamy polenta. This recipe was handed down to her from her grandma, Ida Viviani.

Chicken and Sauce
Ingredients:

• 12 pieces (4 each) chicken thighs, wings, and legs with skin on (or any combination you choose)
• 1 large yellow onion, chopped
• 1/2 cup coarsely chopped italian parsley (If you like parsley, use more!)
• 3 cloves coarsely chopped garlic
• 1 package sliced mushrooms or small whole mushrooms (Any variety you like works!)
• 1 can black olives
• 2 28 oz can whole tomatoes, drained reserving 2 cups of the juice
• 1 Tbs each of fresh oregano and thyme
• salt/pepper

Directions:

1. In the bottom of a large sauce pot or saute pan, heat enough olive oil to coat the bottom and fry the chicken pieces until barely cooked through, a few minutes on each side.
2. Remove and let cool on a plate.
3. To the pot, add the onions and cook until just soft.
4. Add the parsley and garlic and cook a couple more minutes.
5. Add the mushrooms, olives, tomatoes and juice, herbs, and salt/pepper to taste.
6. When cool enough to handle, remove the skin from the chicken and add the pieces to the sauce.
7. Simmer slowly with the lid off for at least 30 minutes, but the longer it simmers, the better it gets!!

Polenta
Ingredients:

• 10 cups of water (you may also use chicken stock, milk or cream to in place of the water.)
• 2 cup polenta (course ground corn meal)
• 2 tsp. salt
• 4 tbs. unsalted butter
• parmesan, romano or feta cheese (optional)

1. Bring the water to a boil in a large sauce pot. SLOWLY stream in the polenta a little at a time, stirring constantly in the same direction. I like to start with a wisk, then switch to a big wooden spoon once the polenta starts to thicken. The polenta should be thick, but not clumpy.
2. Once it starts to thicken, you can cover it (allow a vent for the steam) and stir it every couple of minutes.
3. Add more water a little at a time as needed to keep a nice, smooth consistency.
4. If you are going to add cheese, stir as much or as little as you like into the pot. **BE CAREFUL - the polenta will bubble and it can easily burn you! Add salt to taste and stir in the butter right before serving. The polenta can be eaten after 15 minutes, but if you cook it 45 minutes to an hour, it will be so much more creamy and delicious!

Serve the polenta warm with a big helping of sauce and chicken. Sprinkle the top with parsley and grated parmesan. It’s just like eating at gram’s house!

As it cools, the polenta will harden. If you have leftovers, you can pour it onto a cookie sheet or baking pan while its still warm. Once cool, you can keep it covered in the fridge, cut a chunk off, and reheat it! You can also fry the pieces in a saute pan with a little olive oil. Yum!

serves 8 hungry people
Recipe from Amy Flowers & her gram, Ida Viviani