A made this for my cousins who visited me on a Maine Island this summer. However, the dish is a hearty one, best served in autumn or winter. (Photo by Russell French)
This is one of my prized recipes. My grandmother, Bruna, used to make this and it was my favorite dish when I was a little boy.
I remember sitting at her kitchen table, with a glass of red wine mixed 50/50 with ginger ale (that’s what the kids got to drink). I’d pluck out the little black olives that were covered in a red sauce and stick them on all ten fingers, and then eat them one by one. My fingertips would be hot and then instantly cool as I ate each one.
Here’s the recipe from that memory:
- Chicken: I like to use a mixture of bone-in breasts and bone-in thighs. For this recipe, you could use four bone-in breasts; and four bone-in thighs to serve between 6 and eight people. You could also use a whole chicken, cut up, or even rabbit.
- Two or three sweet Italian sausages
- About 16 oz. of mushrooms
- One can of pitted black olives
- 1 1/2 to 2 cans of tomato paste (and about the same amount of water)
- Two or three garlic cloves
- A sprig of fresh sage or about a tablespoon of dried sage
- A sprig of nepitella or about a tablespoon of dried nepitella. Can also substitute a combination of basil and mint. Optional.
- About four or five tablespoons of olive oil
- About 1/3 to 1/2 cup of red table wine
- A pinch of salt
- A pinch of nutmeg
Ingredients for Polenta:
- Three cups of corn meal
- Seven cups of water
- 1/2 teaspoon salt
A good red table wine, such as a chianti or home-made zinfandel, goes nicely with chicken and polenta. (Photo by Russell French)
What I did:
Clean fat from chicken and soak in salted water
Boil sausage for about three minutes
Fry sausage with chicken, one clove of garlic (crushed), sage, salt and nutmeg in about one tablespoon of olive oil
Fry mushrooms in about one or two tablespoons of olive oil, with garlic clove (crushed), and nepitella. And then add to chicken.
Add red wine, pitted black olives, tomato paste and dissolve with water to make a sauce.
Heat in oven. If heating in oven immediately after cooking, set at 350 and heat for only about 15 minutes or so. If you’re not going to serve it for a while, turn heat down to 250 or even 200 just to keep warm. (Don’t overcook chicken as it gets tough.)
To make polenta:
Bring seven cups of water and 1/2 teaspoon of salt to a boil over medium high heat. Gradually stir in three cups of corn meal in a slow and steady stream. Stir vigorously as you add the corn meal to avoid lumps. Continue to stir vigorously until polenta is a creamy, yet stiff, consistency.
Tip: Have boiling water on hand in case polenta gets too thick.
You can either spoon polenta onto plates in a small pile or you can dump the whole pot of polenta on a large wooden board and let it spread out and cool a bit before slicing into rectangles or squares.
Spoon tomato sauce from chicken dish on top of polenta when serving.
Some people like to eat lobster before a bright summer sunset. Others like to shake things up with chicken and polenta. (Photo by Mark Micheli)
(Special thanks to professional food photographer Russell French for photographing this meal. His photos appear courtesy of Russell French Studio.)
Find more recipes in the Food section.