Matty's Weeknight Chicken Marsala & Polenta Bowl

If you’re struggling, consider therapy with our sponsor. Click https://betterhelp.com/matty for a discount on your first month of therapy. PUSH THE FEAR CLOUDS OUTTA THE WAY AND LET THE STEAMY SCENT OF CHICKEN MARSALA WAFT IN SWEET BACONY MUSHROOMY CHICKENY ONE POT THAT’S IT PAIR IT WITH THE CREAMIEST CHEESIEST BUTTERYIEST POLENTA IT COULD BE BETTER THAN MASHED POTATOES I DON’T KNOW JUST TRY IT!!! Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join COOKING INGREDIENTS: For the Chicken Marsala Olive oil 2 pounds chicken drumsticks Kosher salt, to taste 1 ½ pound mixed mushrooms, cut into 1 inch pieces 4 slices thick cut bacon, cut into 1 inch pieces 1 medium yellow onion, diced 4 garlic cloves 1 sprig rosemary 2 tablespoons flour 1 ½ cup marsala wine 2 cups chicken stock Soy sauce Parsley, for garnish For the Polenta 6 tablespoons butter, divided 1 tablespoon olive oil ½ small yellow onion, diced 1 garlic clove, minced 2 cups polenta 2 cups milk 3 cups stock 2 cups freshly grated Parmesan 1 (8 ounce container) mascarpone Kosher salt, to taste COOKING METHOD: 1. Preheat the oven to 450°F. 2. In a large Dutch oven on medium heat, add the olive oil. Once the oil is shimmering, add half of the chicken and season with salt. Sear the chicken on 2 sides, cooking until golden brown. 3. Transfer the chicken to a plate and repeat with the remaining chicken. Once all of the chicken is seared, add the mushrooms. Cook for 8-10 minutes, or until the mushrooms release their liquid and begin to brown. Once the mushrooms are browned, transfer them to the casserole dish with the chicken. Reduce the heat and add the bacon, onion, garlic and rosemary. Cook until the bacon is rendered, and the onions are translucent. 4. Sprinkle the flour over top of the onions and gently stir to incorporate the flour into the fat. Cook the flour for 1-2 minutes, then add the marsala wine. Bring the wine to a simmer and scrape any browned bits on the bottom of the pan. Cook for 3-5 minutes, or until the wine thickens slightly, then return the chicken to the pan, and add the chicken stock. Bring to a boil, then cover and transfer to the oven. 5. Cook for 30-45 minutes, or until the chicken is fork tender and the sauce has reduced by half. 6. While the chicken is cooking, make the polenta. 7. In a medium saucepan, add half of the butter and olive oil. Once the butter has melted, add the onion and garlic. Cook until the onions are translucent, add the stock and the milk. Bring to a simmer, then slowly sprinkle the polenta in, whisking continuously. Continue to simmer and cook for 20-30 minutes, or until the polenta is soft. Add the salt to taste and stir to combine. Taste and adjust as needed. Remove the polenta from the heat, add the mascarpone, parmesan and remaining butter, and stir to combine. Cover and set aside. 8. Once the chicken is fork tender, remove it from the oven. Add the polenta to a large serving platter, top with the chicken and mushrooms and spoon the sauce over top.