Ingredients
Chicken
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643245/itemsImages/a3c604be-cf36-4672-ab90-bf7f31ef0ef1-349857.webp)
8 whole chicken thigh bone-in
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643246/itemsImages/d26b988a-9abb-42c9-91f6-0dd4656692c4-306199.webp)
32 oz chicken stock
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643247/itemsImages/536ee9f1-5e12-4650-b183-044b347e69c6-441407.webp)
1 cup white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643248/itemsImages/308f9ccc-fc8d-477d-bc86-4d9523f9349d-724360.webp)
1 cup balsamic vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643248/itemsImages/a5fd7ab0-2552-496c-92bc-9e67dcaa77b2-528404.webp)
1 whole shallots, minced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643249/itemsImages/fc171679-6138-4c62-bb28-87bcd522557c-780200.webp)
4 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643250/itemsImages/01eea2ea-4067-48ad-a285-7f3b80b5ebd1-975557.webp)
24 oz white mushrooms
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643250/itemsImages/99cdf2d4-43bd-456b-ba25-42fe0b7da8df-76118.webp)
3 cup heavy cream
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643251/itemsImages/a9753132-fda2-4298-9905-e126fb81ffdf-354183.webp)
1 handful italian parsley
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643252/itemsImages/b9b10b87-ef98-42d3-8729-9d29ba67b52e-769175.webp)
½ cup avocado oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643253/itemsImages/bd298746-8ea9-43f8-8dd8-74f7e4d4f22f-981134.webp)
to taste salt
Polenta
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643266/itemsImages/b1417ff0-f338-4d8d-bda0-91d57f8078b3-180936.webp)
2 cup whole milk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643267/itemsImages/f89df00d-bfa7-49c7-8f87-4690420201cf-927080.webp)
2 cup heavy cream
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643268/itemsImages/35a5fe9a-7968-4b29-9a75-bdfdd48e9bbe-493801.webp)
½ cup polenta
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643269/itemsImages/d8a5c10d-b28e-47b0-b42d-5836193639dc-309014.webp)
1 tbsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643269/itemsImages/29808703-0e6b-433b-9465-beaadceb74b9-161465.webp)
2 tbsp butter
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643270/itemsImages/1574fae8-6c13-47e1-af0b-113cfbb6451a-73927.webp)
1 cup parmesan cheese
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643254/itemsImages/50132e11-ec43-4113-94ef-c641c4a66597-408889.webp)
2 pan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643271/itemsImages/8e394134-9de2-40cb-9824-f3c0c242a848-942521.webp)
1 whisk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643272/itemsImages/cb899da6-5595-483c-ae2d-8cd08815e944-524420.webp)
1 spatula
Directions
Chicken
Step 1
Pat chicken dry and debone. Season both sides with salt.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643254/itemsImages/5a44dadd-6992-47b8-b377-fac82e9e21be-793621.webp)
32 oz chicken stock
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643255/itemsImages/6d21ea7a-8ce7-40a8-931d-b647fcb7155b-413180.webp)
to taste salt
Step 2
Sear chicken skin side about 7-9 mins on medium heat. Get a hard sear. Flip, cook about 2 mins other side. Remove.
Step 3
Add the bones and cook about 5 mins. Remove.
Step 4
Add white wine and scrape bottom of pan. Reduce 80% volume.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643256/itemsImages/23f80b1a-c5a6-4eaf-8de2-fda2946cba22-643766.webp)
1 cup white wine
Step 5
Add chicken and bones back; cover with stock. Add vinegar and cover. Gently simmer for 40-45 mins.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643257/itemsImages/470a5702-0a39-4790-99fb-d2e4e8527bbf-49455.webp)
1 cup balsamic vinegar
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643257/itemsImages/be1b2baf-0e78-4b6b-a6e8-a284d110caa2-840320.webp)
32 oz chicken stock
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643258/itemsImages/47481849-6b49-46b0-b1c3-c5c230b4253c-934717.webp)
8 whole chicken thigh bone-in
Step 6
Once chicken is done, remove meat and strain stock.
Step 7
In a separate pan, add oil and sauté shallot and garlic for 20 seconds, don't brown.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643259/itemsImages/73df17b2-f36b-4c7e-bc7a-4b0a350994af-102311.webp)
½ cup avocado oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643259/itemsImages/981f9799-96e6-43f2-96ba-2e5ef3e2fc36-688060.webp)
1 whole shallots, minced
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643260/itemsImages/0f76dbfc-f7f4-4b53-8ff6-fe54de26a3a8-388009.webp)
4 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643261/itemsImages/3a0e1182-6536-47df-a0fd-0178cf3ca5a9-501341.webp)
1 pan
Step 8
Add mushrooms and a pinch of salt. Sweat moisture out of mushrooms, about 6-8 mins. Once mushroom juice is evaporated, add heavy cream and reduce until thickened. Set aside.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643262/itemsImages/586caafb-f96d-4513-99b8-5e14cbb716fc-377556.webp)
24 oz white mushrooms
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643263/itemsImages/4f73ddab-b27e-4739-9f40-aef94f95fb87-426667.webp)
to taste salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643264/itemsImages/0d6a198c-954a-4e6c-b05b-15eb6be8d07d-178564.webp)
3 cup heavy cream
Step 9
Add the strained chicken stock into mushroom cream and reduce in med-high heat until thick - roughly 30 mins
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643264/itemsImages/5ef6dd09-e8e1-44d4-9f07-b254ed239337-851722.webp)
32 oz chicken stock
Step 10
Add chicken back in and constantly baste. Once close to done, lower heat and add parsley.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643265/itemsImages/457ed3ca-1260-4cec-8318-b31915666145-891434.webp)
1 handful italian parsley
Polenta
Step 1
Heat milk and heavy cream in a pan. Add salt and whisk until foaming.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643273/itemsImages/e9b6441e-9221-4cca-8dfc-1b5660a1aeb1-97734.webp)
2 cup whole milk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643274/itemsImages/be3974ca-404c-4132-91e9-7e3bb460e9f5-351385.webp)
2 cup heavy cream
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643274/itemsImages/0385e5e4-4b8a-4c33-b5f0-e14f472e705a-371221.webp)
1 whisk
Step 2
Slowly add in polenta, whisking
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643275/itemsImages/f9a1abce-6419-4780-bdc2-c39edb05410d-232191.webp)
½ cup polenta
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643276/itemsImages/83ab2538-9628-4174-a300-ae3ccccf3687-795702.webp)
1 whisk
Step 3
Set heat to medium and whisk for 7-8 mins, then once thick, switch to spatula and stir for another 5 mins.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643277/itemsImages/b124257e-cc43-4e34-ace5-522a13133e0e-225719.webp)
1 whisk
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643278/itemsImages/5dbad8c1-4be4-4048-a934-ed0e0f4e588a-464499.webp)
1 spatula
Step 4
Set heat to low and cover with a lid. Set timer for 1 hour and 15 mins, stirring every 10 mins