Chicken Daniel

by Mario Ruggeri



  • Very large skillet
  • Pie pan
  • Tongs

Base Ingredients

  • 6 lb Boneless/Skinless chicken thighs
  • 3 large carrots - diced
  • 3 large celery stalks - diced
  • 2 tablespoons butter
  • 4 tablespoons olive oil

Dredge ingredients

  • 1 1/2 cups flour
  • 1 tablespoon salt
  • 1 tablespoon poultry seasoning
  • 3/4 teaspoon garlic powder
  • Sauce ingredients

    • 1 clove minced garlic
    • 2 tablespoons tomato paste
    • 1/4 cup sweet vermouth
    • 1/4 cup sherry
    • 1 quart heavy cream

    Preparation instructions

    Pre-heat a very large skillet/pan with the olive oil and butter (to coat the bottom of the pan). Combine dredge ingredients in a pie pan. Lightly dredge chicken in seasoning and place in the pan. Cook the chicken until about 2/3 done. Remove the chicken from the pan, placing it to the side on a clean platter.

    Add the diced vegetables to the pan. When the vegetables are done cooking, add the 2 tablespoons of flour and 2 tablespoons of tomato paste. When veggies are soft, add the vermouth and sherry. Stir in 1 quart of heavy cream. Salt to taste.

    Bring the contents of the pan to a light boil. Reduce heat to medium and add chicken and any juices left on the platter to the pan. Simmer for 10 minutes or until chicken is done.

    Garlic and Herb Polenta


    • 1 tablespoon olive oil
    • 1/2 cup finely chopped onion
    • 2 teaspoons roasted garlic puree
    • 1 7/8 cups water
    • 1 7/8 cups milk
    • 1 cup heavy cream
    • 3/4 cup yellow cornmeal
    • 1/2 teaspoon salt (or to taste)
    • 1/8 teaspoon fresh ground pepper (or to taste)
    • 2 tablespoons grated Asiago or Parmesan cheese
    • 1/4 cup crumbled soft, mild goat cheese (chevre)
    • 1 tablespoon minced fresh thyme
    • 1 tablespoon minced fresh sage
    • 1 tablespoon chopped flat-leaf parsley

    Preparation instructions

    Heat the olive oil in a 3-quart saucepan over medium heat until hot but not smoking. Add the onions and cood, stirring, for 3 minutes, or until softened. Stir in garlic puree. Add the water, milk, and heavy cream and bring the mixture to a simmer over high heat.

    Add the cornmeal in a slow steady stream, whisking constantly. Stir in the salt and pepper. Cook, stirring constantly, for 15 to 20 minutes, or until thick and bubbling. Remove the saucepan from the heat and stir in the Asiago, goat cheese, thyme, and sage.

    Serve the polenta hot, garnished with the parsley.