John Myers
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Pollo Alla Caccia with Polenta Corners and Vegetables
The perfect pollo alla caccia with polenta corners and vegetables recipe with a picture and simple step-by-step instructions.
Polenta corners
- 1 bunch Parsely
- 200 g Olives green fresh
- 3 Pc. Carrots
- 4 Pc. Tomatoes
- 1 Pc. Celery sticks
- Salt and pepper
- Garlic
- 5 tbsp Olive oil
- 50 ml White wine
- Cornmeal
- Salt
- Dried tomatoes
- Black olives
- Butter
- Sage
meat and vegetables
- Put the chicken thighs, skinless, preferably on the bones, in a large pan, season with salt and pepper, chopped olives and the chopped vegetables, garlic and put the olive oil over them, cover with the lid and leave to stand for about 1 hour, then hot Fry and deglaze with the wine, simmer for another 60 minutes at a low temperature.
Polenta corners
- Let the corn flour cook according to the instructions, stir in the dried tomatoes if you like. Pour into a loaf pan. After cooling, turn out and cut out the corners, fry the corners on both sides in butter with sage.
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