Step 1

Pat chicken dry and debone. Season both sides with salt.

Step 2

Sear chicken skin side about 7-9 mins on medium heat. Get a hard sear. Flip, cook about 2 mins other side. Remove.

Step 3

Add the bones and cook about 5 mins. Remove.

Step 4

Add white wine and scrape bottom of pan. Reduce 80% volume.

Step 5

Add chicken and bones back; cover with stock. Add vinegar and cover. Gently simmer for 40-45 mins.

Step 6

Once chicken is done, remove meat and strain stock.

Step 7

In a separate pan, add oil and sauté shallot and garlic for 20 seconds, don't brown.

Step 8

Add mushrooms and a pinch of salt. Sweat moisture out of mushrooms, about 6-8 mins. Once mushroom juice is evaporated, add heavy cream and reduce until thickened. Set aside.

Step 9

Add the strained chicken stock into mushroom cream and reduce in med-high heat until thick - roughly 30 mins

Step 10

Add chicken back in and constantly baste. Once close to done, lower heat and add parsley.

Step 1

Heat milk and heavy cream in a pan. Add salt and whisk until foaming.

Step 2

Slowly add in polenta, whisking

Step 3

Set heat to medium and whisk for 7-8 mins, then once thick, switch to spatula and stir for another 5 mins.

Step 4

Set heat to low and cover with a lid. Set timer for 1 hour and 15 mins, stirring every 10 mins