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|1||In a medium sauce pot, bring the water up to a boil. Whisk in the polenta and bring back up to a boil. Once boiling, turn the pan down to low and cook for about 20 minutes, whisking, occasionally. Remove the chicken from the pan and set aside.|
|2||Heat the same pan used to sear the chicken over medium-high heat, making sure to keep all the oil and chicken fat in the pan. Place the rosemary, mushrooms, and pancetta into the pan and sear for about 4-5 minutes until the pancetta crisps up and the mushrooms brown. Remove the rosemary, mushrooms, and pancetta from the pan using a spoon, leaving the fat in the pan. Place the contents onto a plate or tray lined with a paper towel and set aside.|
|3||In the same pan, over medium heat, add the onions, garlic, anchovy, and rosemary needles. Sauté for about 4 minutes or until the onions slightly caramelize. Add the flour to the pan and mix well. Cook for about 1-minute stirring constantly. Add the red wine to the pan while stirring gently to incorporate the flour and preventing any lumps. Follow with the balsamic vinegar, chicken stock, crushed tomatoes, and porcini mushrooms. Let simmer for about 2-3 minutes.|
|4||Place the chicken back into the pan now holding the sauce and nestle it in. Place the pan into the oven and bake at 400 degrees for 14-15 minutes or until the internal temperature of the chicken reads 155 on an instant-read thermometer.|
|5||Once the polenta is fully cooked, about 20 minutes, fold in the butter and parmesan. Season with salt and hold warm to serve with the chicken.|
Spoon out the polenta on to the bottom of a large bowl or platter. Place the pieces of chicken over the top of the polenta and spoon the sauce over the top.
Place the crispy pancetta, mushrooms, and rosemary over the sauce. Serve hot.
Courtesy of Tyler Florence