Pollo in squazet con polenta alla griglia - (grilled polent

4 servings

Ingredients

Quantity Ingredient
1 large Onion; minced
2 slices Bacon; minced
3 Bay leaves
1 teaspoon Fresh rosemary
(or 1/2 tspn dry rosemary)
4 Whole cloves
¼ cup Olive oil
1 Chicken - (abt 3 lbs); cut into 8 pieces
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon Tomato paste; plus
1 teaspoon Tomato paste
1 cup Dry white wine
1½ cup Chicken stock
Grilled Polenta for serving; (see recipe)

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. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9255) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Lidia Bastianich

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