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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour water over mushrooms in small bowl. cover and soak until soft, about 30 minutes. Strain soaking liquid through fine sieve, reserving soaking liquid. Rinse mushoorms; cut out any tough stems. | 2. Pat chicken dry. Sprinkle with salt and pepper. Melt butter with oil in heavy Dutch oven over medium-high heat. Add chicke and brown on all sides. Transfer to plate. Pierce sausages with fork. Add to Dutch oven. Reduce heat to medium and cook until brown on all sides. Add to chicken. | 3. Add coppa to Dutch oven and stir 2 minutes. Add leeks, onion, carrot and celery. Reduce heat to low and cook until vegetables soften, stirring occasionally, about 15 minutes. Add garlic and cook 2 minutes, stirring occasionally. Add wine. Increase heat and boil until almost evaporated. Add mushrooms and soaking liquid, tomatoes, stock and tomato paste. Bring to a boil. Add 2 tablespoons fresh basil and oregano. Reduce heat and simmer 15 minutes. Return chicken and sausages to Dutch oven. Simmer until chicken is tender and sausages are cook through, about 25 minutes. Transfer chicken and sausages to heated plate. Tent with aluminum foil to keep warm. Boil sauce until thick enought to coat spoon; stirring frequently, about 20 minutes. Season with salt and pepper. Degrease sauce. Spoon polenta onto large platter. Top with chicken and sausage. Spoon some sauce over. Garnish with 1 tablespoon fresh basil. Serve, passing remaining sauce separately. | 4. Classic Polenta. | 5. Bring stock and salt to boil in heavy 4 quart saucepan. Add polenta in very thin stream, stirring constantly. Reduce heat and simmer until polenta is consistency of thick oatmeal, stirring frequently, about 30 minutes. Mix in butter. Servce immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup	boiling	0.0	0.0	0.0	0.0
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
chicken leg	4	lb		3880.5421	3.0827	296.8433	289.2273
salt				-	-	-	-
pepper				-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
italian sausage	2	lb	sweet	3138.8629	5.8967	129.274	284.2213
coppa	1/4	lb	cut	25.2167	0.0	5.61	0.1417
leek	3		chopped	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
celery	1		chopped	-	-	-	-
garlic clove	4		minced	-	-	-	-
red wine	3/4	cup		-	-	-	-
italian plum tomato	2	cans	drained	25.2167	0.0	5.61	0.1417
chicken broth	1 1/2	1/2		117.18	2.835	16.7076	3.9312
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
basil	2	tablespoons	minced crumbled	1.219	0.1404	0.16699999999999998	0.0339
oregano	2	teaspoons	minced crumbled crumbled crumbled	5.3	1.3784	0.18	0.0856
basil	1	tablespoon	minced	1.219	0.1404	0.16699999999999998	0.0339
chicken stock	2	quarts		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
polenta	1	cups		25.2167	0.0	5.61	0.1417
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.