Stewfato: Stewed Chicken-Alan Gradei

Stewfato: Stewed Chicken-Alan Gradei
1 whole chicken, 3-4 pounds, cut into pieces
Salt and pepper to taste
3 tablespoons olive oil
2 small onions, chopped
2 carrots diced
3 cloves garlic, chopped
1 pound white button mushrooms, sliced
2 tablespoons chopped parsley plus more, for garnish
1/2 of a 6-ounce can tomato paste
1/2 cup white wine
1/2 teaspoon ground cinnamon
1 can (16 ounces) chicken broth
10 ounces instant polenta
Freshly grated Parmesan
Season chicken pieces with salt and pepper. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate.
Add onions, carrots, garlic, salt and pepper to the pan; saute, but do not brown, about 5 minutes. Add mushrooms and parsley, season with more salt and pepper and saute 2 more minutes. Add tomato paste, season with salt and pepper and cook 1 minute. Add wine and stir until well blended.
Add chicken and juices back to pan and give everything a light dusting (about 1/2 teaspoon) of cinnamon. Mix it all well and add chicken broth; stir well. Bring to a boil. Cover and simmer low for 30 minutes. Remove cover and stir, then cook until tender and sauce has thickened (about 20 more minutes). When done adjust the seasoning.
Prepare instant polenta according to package directions. Spoon polenta into middle of dish and top with stew. Sprinkle generously with Parmesan cheese. Garnish with chopped parsley.
Serves four.
Nutrition values per serving: 815 calories, 35 g fat, 67 g carbohydrates, 6 g fiber, 52 g protein, 133 mg cholesterol, 827 mg sodium.

File: 'fd coy.rec1' in 'dpa'