RecipeMuncher

Saturday for lunch, I decided to cook white polenta and if polenta I think braised meat is almost a must. Soon, it was clear that I am going to braise a chicken and the polenta took me straight to the Italian cuisine. I have added a lot of fresh mushrooms like champignons, oyster mushroom and of course fresh and dried porcini. However, I have only cooked the dried porcini together with the chicken, the rest was fried separately, and served on top of the poletna, because they were just too beauti (...)