CHICKEN STEW WITH POLENTA,CELERY ROOT AND SAGE: Pollo all' Americano

My right ear is aching from endless phone meetings today. Soooooo starving as I only had a toast for lunch (or was  it breakfast?). Wow--no wonder my head is aching now.Anyway, I can't wait to try the COLLECTOR'S COCOA CAKE I baked earlier today.

I just realized it's already September - time flies so fast! I remember during this time in Asia, "BER" is considered as the official entry to the holiday season (yup -- christmas decors will be installed and major departments store window decorations will be unveiled).

Anyway...hungry here

 

Mario B's version: page 313

Maria B's version:

If you are making polenta/cornmeal from scratch - - follow the instruction in the box (bring water to boil, add cornmeal/polenta, stir until thick, pour into baking pan, let cool and cut). I have some left over cornmeal (approx 1/2 cup) and I simply added it to the sauce at the same time I added the chicken.

8 pcs chicken thigh
1/2 cup all purpose flour
 salt and pepper
6 tbsp olive oil
1 onion
1 celery root
2 ribs celery
2 cups fruity wine
1 cup tomato sauce
2 tbsp dried sage leaves
italian parsley
1 tbsp lemon zest

HERE'S HOW:

Comments

[MBT Sandals]

I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.