Braised chicken and mushrooms over polenta from Cook's Country Magazine, Apr/May 2024

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Notes about this recipe

  • Eat Your Books

    This recipe appears in an insert opposite p. 20.

  • Summerlandsky on May 24, 2024

    This was really good! Not super quick as it takes an hour with all the browning and simmering, but it’s worth it. I had to add more polenta to the liquid the recipe called for, and I didn’t even add all the milk. We also used closer to 2.5 pounds of chicken thighs and there was still plenty of sauce. Will certainly make again.

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