Chicken Scarpariello with Soft Parmigiano Polenta

Ingredients

• Extra-virgin olive oil
• 1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half, thigh and leg)
• Kosher salt
• 8 ounces fennel sausage, cut into bite-size pieces
• 1/2 Spanish onion, cut into 1/4-inch slices
• 3 cloves garlic, smashed and finely chopped
• 1/4 cup hot cherry pepper juice, from the jar
• 1/4 cup white wine
• 1 cup chicken stock, plus a little more if needed
• 4 or 5 quartered hot cherry peppers
• 1 sprig fresh oregano, leaves picked and chopped
• Soft Parmigiano Polenta, for serving, recipe follows
• 2 cups milk
• 1 bay leaf
• Kosher salt
• 1 cup quick cooking polenta
• 1 cup grated Parmigiano
• 1/4 cup mascarpone cheese

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag