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Sopra Coscia di Pollo Stufate al Porro con Polenta
(Chicken Thighs Stewed with Leeks and Polenta)
Serves: 8


16 pcs. chicken thighs 1 cup or 250 ml. white wine
2 oz. or 60 ml. /2 Tbsp EVOO 1 sprig rosemary
1 medium onion, chopped 5 leaves sage
2 pcs. leeks, washed, sliced cut ½ 2 leaves bay
2 cloves garlic, minced 2 cups tomatoes, fresh, ripe
— Peeled + chopped
Salt and pepper


1. In a non stick frying pan over medium high heat, sear the chicken skin side down. Set aside.

2. In a larger skillet pan over medium high heat add the EVOO, onions and half of the leeks with
the garlic.

3. Cook until they become translucent, about 5 minutes, then add the chicken thighs with the salt
and pepper and cook for 2-3 minutes . Add white wine, rosemary, sage, bay leaves and peeled

4. Cover and cook for about 45 minutes. The chicken is ready when the meat detaches from bone.
If you desire a smooth sauce pass it through a food mill.

5. Before Serving; Over medium high heat on frying pan, add 2 tablespoons of EVOO and sauté
the rest of the leeks until they are translucent, about 45 minutes, adding water if necessary.

6. Pour the sauce over the chicken, adjust to personal taste with salt and pepper and serve with polenta.

EVOO = Extra Virgin Olive Oil
Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont