Ingredients
- 1 pc chicken
- 300 g corn flour
- 200 g champignon mushrooms
- 50 g butter
- 40 g salami
- 8 pcs slices of dried porcini mushrooms
- 1 pcs blonde onion
- 1 pc garlic clove
- chopped parsley
- vegetable broth
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the Bellunese chicken recipe, soak the dried mushrooms in warm water. Peel the champignons and cut them into slices. Wash the chicken and divide it into 8 pieces; clean the giblets well and chop them. Brown in a saucepan with butter for 6-7 minutes, adjusting with salt and pepper. Release the casserole and fry the sliced onion for a couple of minutes, the garlic clove, crushed with the peel, and a tablespoon of chopped parsley; then add the chicken again, blend with a dash of white wine and let it evaporate for 3-4 minutes; add also the giblets and the minced salami,
dried mushrooms and 1 ladle of broth and continue cooking for 45 minutes. Finally, add the champignons, cook for 5 minutes, turn off the heat and season with 2 tablespoons chopped parsley.
For the polenta: bring to a boil 1.5 liters of water with a little oil and a pinch of salt. Pour the cornmeal, stirring with a whisk. polloTo cook the polenta for 40-45 minutes, stirring occasionally. Finally pour it into a serving dish. Arrange the chicken pieces on the polenta, complete with the sauce and serve immediately.
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