3 tablespoons olive oil
1 stick butter
1 whole chicken, butchered into 8 pieces
1 cup all-purpose flour
2 red onions, sliced
2 white onions, sliced
2 cups red Burgundy wine
1 cup dried porcini mushrooms, rehydrated, excess liquid squeezed out, and choppedSalt and freshly ground pepper
2 tablespoons grated Parmigiano-Reggiano
Polenta, recipe follows
2 teaspoons kosher salt
1 1/2 cups polenta
3 tablespoons unsalted butter
The polenta can be cooked in 6 cups of vegetable or chicken stock instead of 6 cups of water. If using stock, omit the salt.
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