Chicken and Polenta with Celery Root and Sage
1 cup polenta
2 double chicken breasts, with bone-on
4 ounces chicken livers
1/2 cup seasoned flour
6 tablespoons virgin olive oil
1 large Spanish onion, chopped into 1/2 inch dice
1 large celery root, peeled and chopped into 1/ 4 inch dice
2 cups Barbaresco
1 cup basic tomato sauce, recipe follows
8 sage leaves
In a 4 quart sauce pan, bring 4 quarts water to boil and whisk in the polenta in a steady stream. When all polenta has been added, pull pot forward and continue stirring with a wooden spoon. When thick as molten lava, pour into an 8 inch by 10 inch baking pan and allow to cool.

 
Meanwhile, split chicken breasts and cut each into 3 pieces. Dredge the pieces in seasoned flour. Next, dredge the chicken livers in the seasoned flour. In a large, heavy-bottomed Dutch oven, heat oil until smoking. Brown breast pieces first, then remove to a plate. Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes. Add wine, tomato sauce and sage and return chicken pieces to pan. Bring to a boil, lower heat to simmer and cook 20 minutes, or until
breasts pieces are nearly cooked through.Cut cool polenta into 1/2 inch cubes and add to pot. Cook another 10 minutes, season with salt and pepper and serve with celery tortino.
Basic tomato sauce: use favorite jarred variety

Herb-Crusted Cod with Roasted Tomato & Garlic Sauce
1/4 cup extra virgin olive oil
1 pound plum tomatoes cut into 1/4-inch slices
4 garlic cloves, peeled
Salt and freshly ground pepper
1 teaspoon balsamic vinegar
1/4 cup water
1/2 cup fresh cilantro
1/4 cup fresh chives
1/4 cup fresh flat leaf parsley
3/4 cup fresh bread crumbs
Salt and freshly ground black pepper
Four 7 to 8 ounce cod fillets, pin bones removed
Preheat oven to 450 degrees F.
Lightly brush a baking sheet with olive oil and arrange the tomato slices and 3 garlic cloves in one layer. Brush tomatoes and garlic with olive oil and season with salt and pepper. Roast the tomatoes and garlic until lightly browned and the garlic is tender, about 20 minutes. Transfer tomatoes and garlic to a blender. Add balsamic vinegar and 1 tablespoon water and puree until smooth. Add more water if necessary. Taste and adjust seasoning with salt and pepper. Reserve sauce and keep warm.

In a food processor or blender coarsely chop the garlic clove. Add the cilantro, chives, and parsley and process until finely chopped, scraping down the sides of the machine with a rubber spatula if necessary. Transfer the herb mixture to a shallow dish. Add the bread crumbs, stirring thoroughly to combine and season with salt and pepper.

Brush the cod fillets with olive oil and then dredge in the herb and bread crumb mixture, making sure the fish is well coated on all sides. Arrange the coated fillets on a lightly oiled baking pan. Roast the fillets in middle of oven until just cooked through, 7 to 10 minutes. Serve the roasted cod on the sauce.

 

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