Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese.
8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick
2 teaspoons olive oil
8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered
4 cloves garlic, peeled and minced
1/3 cup dry white wine
1 can (15 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 teaspoon dried oregano
1 package (8 oz.) frozen artichoke hearts, thawed
Salt and pepper
How to Make It
In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.
In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.
Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.