Grilled polenta with chicken squazet

4 servings

Ingredients

Quantity Ingredient
1 large Onion, minced
2 slices Bacon, minced
3 Bay leaves
1 teaspoon Fresh (or 1/2 teaspoon dry)
Rosemary
4 Whole cloves
¼ cup Olive oil
One 3-pound chicken, cut
Into 8 pieces
Salt and freshly ground
Black pepper
1 tablespoon Plus 1 teaspoon tomato
Paste|
1 cup Dry white wine
1½ cup Chicken stock
Polenta for serving

Directions

In a large non reactive skillet, saute the first five ingredients in the olive oil about 5 minutes, until the onion has wilted. Season the chicken with salt and pepper to taste, add it to the skillet and saute until lightly browned on all sides, about 5 minutes. Add the tomato paste and the wine, mixing with a wooden spoon, and coat the chicken pieces with the mixture. Add the stock to the skillet, scraping the bottom of the pan to loosen the particles of food, and simmer

20 minutes, turning the chicken occasionally. Remove and set aside the chicken pieces and continue to cook the sauce until thickened, about 10 minutes. Strain the sauce, return the chicken and sauce to the pan, and cook just until heated through.Serve with grilled polenta.

Yield: 4 servings

CHEF DU JOUR LIDIA BASTIANICH SHOW #DJ9255

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