Rated 5 out of 5 based on 1 votes
- 2 Tbls olive oil
- 3 tspn salt
- 150 g polenta
- 1 2/3 cup buckwheat flour
- 200 g fontina cheese, diced
- 50 g unsalted butter, diced
- 20 g dried porcini mushrooms
- 1/2 x onion (finely chopped)
- 1/2 x carrot, finely chopped
- 1/2 x celery stalk, finely chopped
- 2 cloves garlic
- 4 x juniper berries
- 4 x black peppercorns
- 8 x chicken drumsticks
- 1/2 cup white wine
- 3 cups tomato passata
- 1 x bay leaf
Heat 6 cups water, oil and salt in a large saucepan on high until boiling. Gradually add polenta and buckwheat flour, whisking constantly, until well combined. Cover and cook in a bain marie, stirring occasionally, for 45 mins, until smooth. Remove from heat. Stir through cheese and butter until melted. Season to taste.
Meanwhile, place porcini mushrooms in a small bowl. Cover with water. Stand for 15 mins to soften. Drain well and chop.
Heat extra oil in a large saucepan on medium. Cook onion, carrot, celery, garlic, juniper berries and peppercorns for 3-5 mins, until vegetables soften. Increase heat to high. Add chicken and cook in batches, turning, for 4-5 mins, until lightly browned all over. Return all of chicken to pan and add softened porcini mushrooms and wine. Cook for 2-3 mins, until wine is reduced by half. Season. Add tomato passata and bay leaf and simmer, stirring occasionally, for 45 mins, until chicken is cooked. Serve chicken with warm polenta.
In each serve: 4711 kilojoules, 61g protein, 60g total fat (24g sat fat), 83g carbohydrate (11g sugar), 14g fibre, 2860mg sodium.
Tips: You can substitute the polenta and buckwheat flour in this recipe with 400g
store-bought polenta taragna, which is available from Italian delicatessens.
Instead of porcini, you can use 150g chopped shiitake, oyster, portobello or Swiss brown mushrooms. Cook in 20g butter on high heat and then add with the chicken.