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Braised Chicken with Polenta

  • 2 tender chickens
  • Fat pork lardoons
  • 4 tablespoons butter
  • 4 tablespoons raw ham
  • 1 glass white wine
  • 1 pint Espagnole sauce
  • 1 ladle broth
  • 1 bunch parsley
  • 12 ounce polenta
  • Parmesan cheese
Draw and truss the chickens; cove breasts with strips of fat pork. Put in a saucepan with butter and ham, and lightly brown all over. Add wine and sauce, broth and parsley; cover, stew about 40 minutes; drain. Untruss the chickens and arrange on a dish, surround with 8 or more Charlotte-molds of polenta, sprinkled with grated cheese. Strain, skim, and reduce the sauce; pour some of it over the chickens and the rest of it in a sauce bowl.

Polenta Molds:
In a saucepan boil 1 quart water with 4 tablespoons butter and 1 teaspoon salt; slowly add about 12 ounces of polenta, stirring constantly with a wooden spoon until it is the consistency of a thick gruel. Continue cooking 5 minutes, remove from fire and mix in 1/2 cup butter and 3 ounce grated Parmesan cheese. Moisten 8 or more small Charlotte-molds with beef extract, fill them with polenta; let stand a little while, unmold and delicately sprinkle with grated cheese.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 14 min 45 min 59 min


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