Chicken Scarpiello

Get out a large pot and coat the bottom in olive oil. Heat it up over medium high heat. While it heats up, season the chicken thighs generously with the salt and pepper. Brown them in the pot with the skin side down first for 4–5 minutes on each side, then remove them to a plate and set them aside. Add the sausage in next and let it cook through and brown for about 5 minutes. Then the garlic and onion go in, let them soften and get fragrant for a couple of minutes. Pour in the wine and scrape up all of the brown bits.

Then flavor the mixture by stirring in the dried tarragon, dried parsley and hot cherry pepper spread. Finally, add the chicken back in and pour in the chicken stock. Bring the stew up to a boil, then reduce it to a simmer. Cover the pot and let the stew bubble for 15 minutes. Then remove the cover and let it simmer for another 10 minutes. While the chicken stew cooks, make the polenta.

Get a medium saucepan on the stove and bring the milk and chicken stock to a low boil in it. While it comes to a boil flavor it with the dried tarragon and dried parsley. Once it is boiling, slowly pour in the polenta as you use a whisk to incorporate it into the liquid. Once it is all incorporated, switch to a spoon and stir it while it cooks for 2–3 minutes. Add water in to loosen it up if it gets too dry and clumpy before it finishes cooking. When it is done, take it off of the heat and stir in the parmesan and ricotta until it is creamy.

Scoop a generous helping of the polenta into a bowl and top it with one of the chicken thighs. Then ladle a couple of big scoops of the sausage and broth on top to complete the plating. Serve immediately and enjoy!