Serves 4-6
Braised Chicken
- 4 whole chicken legs, around 2 pounds
- Kosher salt and freshly ground black pepper, divided
- 1 cup dried porcini mushrooms
- ¼ cup all-purpose flour, for dredging
- 1 pound chanterelle mushrooms
- 3-4 shallots, chopped
- 2 large leeks, white parts only, trimmed and chopped
- 6 cloves of garlic, chopped
- ¼ cup dry sherry
- 6 sprigs of sage + extra for serving
- ¼ teaspoon nutmeg
- 4 cups low-sodium chicken broth
Polenta Dumplings
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 teaspoon baking powder
- 3/4 teaspoons kosher salt
- Pinch of nutmeg
- 1 tablespoon cold unsalted butter, cubed
- 1/2 cup whole milk