Ingredients
For chicken
1 4-lb stewing chicken, cut up
1 cup onion, minced
1 clove garlic, minced
1/2 cup parsley, minced
1 6-oz. can tomato paste
1 No. 2 can tomatoes
1/2 cup olive oil
1/4 teaspoon rosemary
1/4 teaspoon oregano
salt and pepper to taste
For Polenta
2 1/2 quarts water
1 tablespoon salt
3 cups yellow corn meal
Directions
In large saucepan heat olive oil.
Sprinkle chicken with salt and pepper and arrange in saucepan and brown evenly on all sides, removing pieces as they brown.
In remaining oil cook to a golden brown the onion and garlic.
Add the chicken and remainder of ingredients except the corn meal.
Cover and simmer 3 hours. Sauce should be thin, add hot water if necessary.
One hour before chicken is done prepare polenta.
Bring salted water to a rapid boil, gradually add corn meal, stirring constantly to prevent lumps, cook 10 minutes; place over pan of hot water, cover and cook 30 minutes.
Turn out onto large platter, pour chicken over all.
Serve with grated cheese.
Serves 8.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Giandomenico Tiepolo: Family of Peasants, detail, 18th century. |
