Preheat the oven to 375 degrees F.
Heat the olive oil
and 1/2 stick of butter in a large frying pan
over medium heat. While the pan is heating, dredge
the chicken pieces in the flour, tapping off any excess. Sear
the chicken in the pan until golden on all sides, and then remove from the heat. Arrange the onions on the bottom of a baking dish, set the chicken on top and pour over the wine. Cover and bake for about 1 hour.
Transfer the chicken to a separate dish. Pour the wine and drippings
from the baking dish
reserves into a sauce
pan, stir in the mushrooms and bring to a boil over medium heat. Reduce the heat to a simmer
and cook until thickened, about 20 minutes. Whisk
in the remaining butter and season with salt and pepper.
To serve, portion out the chicken and Polenta onto plates and top with the reduced red wine
sauce and Parmigiano-Reggiano
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.