Cooking Instructions
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Step 1
Get a large pot and coat the bottom in
Olive Oil (as needed)
. Heat it up over medium-high heat. While it heats up, season the
Chicken Thighs (6)
generously with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 2
Brown the thighs in the pot with the skin side down first for 4-5 minutes on each side, then remove them to a plate and set them aside. Add the
Chicken Sausages (4)
in next and let it cook through and brown for about 5 minutes.
Step 3
Add in the
Garlic (4 cloves)
and
Onion (1)
, and let them soften and get fragrant for a couple of minutes. Pour in the
White Wine (80 mL)
and scrape up all of the brown bits.
Step 4
Then flavor the mixture by stirring in the
Dried Tarragon (as needed)
,
Dried Parsley (as needed)
and
Hot Cherry Pepper Spread (20 g)
. Finally, add the chicken back in and pour in the
Chicken Stock (360 mL)
. Bring the stew up to a boil, then reduce it to a simmer. Cover the pot and let the stew bubble for 15 minutes.
Step 5
Remove the cover and let it simmer for another 10 minutes. While the chicken stew cooks, make the polenta.
Step 6
In a medium saucepan on the stove and bring the
Milk (480 mL)
and
Chicken Stock (480 mL)
to a low boil. While it comes to a boil flavor it with the
Dried Tarragon (as needed)
and
Dried Parsley (as needed)
.
Step 7
Once it is boiling, slowly pour in the
Polenta (160 g)
as you use a whisk to incorporate it into the liquid. Once it is all incorporated, switch to a spoon and stir it while it cooks for 2-3 minutes. Add water in to loosen it up if it gets too dry and clumpy.
Step 8
When it is done, take it off of the heat and stir in the
Parmesan Cheese (45 g)
and
Ricotta Cheese (60 g)
until creamy.
Step 9
Scoop a generous helping of the polenta into a bowl and top it with one of the chicken thighs. Then ladle a couple of big scoops of the sausage and broth on top to complete the plating. Serve immediately and enjoy!
