2 tablespoons olive oil
1/4 pound pancetta, diced
2 pounds cut up chicken pieces
1/4 pound mild Italian pork sausage, casing removed
1 medium onion, finely minced
2 stalks celery, diced
2 carrots, diced
1 garlic clove minced
1 small sprig rosemary
Grated zest and juice of one lemon
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup Cerignola (green, oil cured) olives
FOR THE POLENTA
1 cup white or yellow organic cornmeal
3 cups chicken broth
1/2 cup grated Grana Padano
Heat the olive oil and the pancetta in a large sauté pan and when the pancetta is partially cooked, add the chicken and sausage and brown the pieces in batches if necessary, adding more oil if needed.
Add the onion, celery, carrots, garlic, rosemary, zest and cook for a couple of minutes over medium heat. Raise the heat to high and add the wine, allowing most of it to evaporate. Lower the heat to low, add the broth and season everything with salt and pepper.
Cover and cook until chicken is tender. Just before serving add the olives and lemon juice.
Accompany with fried or grilled slices of polenta
FOR THE POLENTA
Pour the broth into a 2 quart heavy duty saucepan.
Whisk in the cornmeal and cook until thickened. Stir in cheese.
Pour out into greased and parchment lined 8 x 8 inch square pan. Allow to harden then cut into squares and fry on both sides in olive oil.
This recipe is featured on show 2401 - Chicken Never Tasted So Good.
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