Ingredients
- 6 tablespoons plus 1 teaspoon extra-virgin essential olive oil
- 4 medium shallots, halved and thinly sliced lengthwise
- Kosher salt
- 10 ounces mixed domestic and wild mushrooms, sliced or reduce bite-sized pieces (about 4 cups)
- 2 sprigs fresh thyme
- 2 cups Chicken Reduction, plus much more when needed, recipe follows
- 1 tablespoon preserved black truffles, optional
- 1 tablespoon chopped fresh chives
- Pinch of crushed red pepper
- 3 cups Creamy Polenta, recipe follows
- Chicken Reduction:
- 6 pounds chicken bones (some meat in it is okay)
- 3 tablespoons essential olive oil
- 2 sprigs fresh rosemary oil, bruised using the dull side of the blade
- 1 clove garlic clove, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 carrot, coarsely chopped
- 4 whole canned tomato plants, coarsely chopped
- 2 cups dry white-colored wine
- Creamy Polenta:
- 4 cups heavy cream
- 4 cups dairy
- 1 tablespoon kosher salt
- 1 cup coarse polenta
- 4 tablespoons unsalted butter
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Directions
Inside a medium saucepan, heat the 6 tablespoons essential olive oil over medium heat. Add some shallots, season gently with salt, and prepare, stirring, before the shallots just start to color, about 4 minutes. Add some mushrooms, thyme, and also the remaining 1 teaspoon essential olive oil, and prepare, stirring from time to time, before the mushrooms release their liquid, a couple of minutes. Add some Chicken Reduction, provide a boil, then reduce to some simmer. Prepare, stirring from time to time, before the liquid is reduced by half and it has a saucy consistency, two to three minutes. Stir within the preserved truffles (if using). When the mixture thickens an excessive amount of -- you would like the mushrooms to become swimming within the sauce but there must be a mushroom in each and every bite -- add two tablespoons from the Chicken Reduction to thin it a little. Stir within the chives and crushed red pepper .
Divide the Creamy Polenta among serving bowls. Top using the mushrooms as well as their cooking liquid and serve immediately.
Chicken Reduction:
Heat a convection microwave to 425 levels F or perhaps a conventional oven to 450 levels F.
Rinse the chicken bones and pat them dry. Spread them on two rimmed baking sheets in one layer after some room between your bones. Roast until golden brown, about one hour, flipping and turning the bones every fifteen minutes approximately.
Inside a large stockpot, heat the essential olive oil over medium heat. Add some rosemary oil and garlic clove and prepare, stirring, until aromatic, about one minute. Add some celery. onion. and carrot. and prepare, stirring from time to time, before the vegetables are very well browned, about ten minutes. Add some tomato plants, and prepare, stirring, until a few of the juices evaporate, two to three minutes. Add some wine and prepare until the majority of it's evaporated. Add some chicken bones (with juices and drippings ) towards the stockpot, adding enough water to pay for everything by a couple of inches (about 6 quarts). Boost the heat to medium-high, provide a boil, then lessen the heat to medium to prepare in a gentle simmer. stirring frequently to interrupt in the bones and emulsify body fat, before the chicken is falling the bones and also the stock includes a full flavor, 2 to two 1/2 hrs.
Take away the chicken bones and strain the broth several occasions via a chinois or any other fine-mesh strainer. If you wish to make and employ the reduction immediately, spoon off any visible fat floating on the top from the stock. Otherwise, chill the stock before the fat solidifies on the top, after which remove and discard the majority of it.
Pour the defatted stock right into a saucepan and produce to some boil over high temperature. Lessen the heat slightly therefore the stock isn't boiling so furiously. Because the stock simmers, a lot of it will stay around the sides from the saucepan make use of a spoon or ladle to pour a few of the stock over this to deglaze it. (This can further boost the concentration of the taste.) Continue simmering before the stock has darkened, thickened, and reduced to around 4 cups, about half an hour. The reduction could be refrigerated for several days or frozen for approximately 2 several weeks. Yield: 4 cups
Creamy Polenta:
Inside a large, heavy-based saucepan over medium-high temperature, heat the cream and milk until warm, about a few minutes. Whisk within the salt and whisking before the liquid is extremely creamy (just like a cappuccino ) and hot. While still whisking, gradually rain the polenta in to the pot. Still whisk before the granules swell, 8 minutes. At this time, change to a wood spoon to stir the polenta. (It'll get too thick for that whisk .) Keep stirring before the polenta has started to thicken, about a few minutes. Turn heat lower to medium and prepare until it evenly starts to bubble. Lessen the heat to low, cover having a tight-fitting lid, and prepare, stirring every ten to fifteen minutes, until cooked through and also the liquid has reduced, about 1 1/2 hrs. The polenta might look "done" sooner, however it does still soften, so have patience. During this period, an epidermis might form at the base from the pan, that is fine.
Right before serving, enhance the heat to medium-high, stir within the butter and also the cheese, and prepare, stirring, before the butter is melted, then go ahead and take pot from the heat. When the polenta looks thin, don't be concerned, because it will thicken because it cools. Yield: eight to ten servings
Adapted from "Scarpetta Cook book" by Scott Conant. Houghton Mifflin Harcourt Publishing Company 2013. Provided thanks to Scott Conant. All legal rights reserved.
