Also this is a dish from my childhood, the ' chicken agglassato glazed meat ': I added a corn flour polenta is topped’ to make it a hearty main dish. If you don't like polenta is also great accompanied by couscous or a simple white rice. The chicken becomes tender due to the fat that melts from its skin and Laurel gives a delicate aroma. I assure you that is delicious and I love it even the smallest.
Ingredients for 4 people:
- 200 grams of polenta with corn flour
- 1,5 pounds of chicken into small pieces
- a tablespoon of tomato paste
- a glass of dry white wine
- a golden onion
- a bay leaf
- 4 Tablespoons extra virgin olive oil as required
- 10 grams of butter
- 40 grams of grated Parmesan cheese
- salt and pepper
Scrub under running water with a little’ salt the chicken pieces, removing any ' feathers’ residue but not skin. Dry them carefully with a paper towel. Put the oil in a large saucepan and allow to warm up. Add chicken pieces and cook them good from all sides, Turning to ' seal '.
Remove the chicken from the Pan and, in the same oil, Sauté the onion, adding a little’ of hot water, up to sauté. Add the tomato paste, the bay leaf and chicken: pour wine over high heat and then fade the alcoholic part and cook for about 5 minutes over high heat. Put a few tablespoons of hot water, season with salt and pepper and Cook, a low heat in covered pot for about half an hour. The chicken is cooked when the meat is so tender to become detached from the bones.
If the sauce is a little’ liquid, do narrow making it cook few minutes without cover over high heat. For the polenta (We used the Valsugana), follow the doses of the product in water report-polenta: should be thick but not solid. When cooked (8 minutes), Add the butter and stir in the Parmesan. Serve by putting down a generous helping of porridge and over the chicken with a generous spoonful of sauce.
THE PAIRING: This dish goes well with a Montepulciano of Abruzzi very young, for its freshness and aromas of fruit.