Spicy chicken with porcini and basil

Ingredients

• 1 large bone-in chicken thigh (350 g)
• 1 chicken wing (100 g)
• 30 ml olive oil
• 1 teaspoon salt
• 2 large onions (300 g)
• 2 large puréed tomatoes (360 g)
• 1/2 teaspoon paprika
• 1/2 teaspoon hot pepper paste
• 1 level tablespoon white flour
• 800 ml water
• 200 ml water
• 200 g frozen porcini mushrooms
• 1 chicken liver (20 g)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 500 ml water
• 1/2 teaspoon salt
• 125 g cornmeal
• 1/4 teaspoon chilli flakes
• 4 g fresh basil leaves

Preparation

1. Pat the thigh and wing dry with paper towels. Heat 30 ml olive oil in a pot and brown the chicken pieces for 8 minutes, turning them on all sides. Sprinkle with 1 teaspoon salt. 2. Peel and finely chop the onions, add them to the chicken and cook for 2 minutes, stirring. 3. Add the puréed tomatoes, paprika, hot pepper paste and flour. Stir, then pour in 800 ml water, enough to cover the meat. Simmer covered for 15 minutes; if the liquid reduces a lot, add up to 200 ml of the remaining water. 4. Continue simmering for another 15 minutes, then check the thigh near the bone. The meat should be cooked through and the juices should run clear. 5. Add the frozen porcini, chicken liver, parsley and chopped basil. Simmer together for 5 minutes, until the liver is cooked and the sauce reaches the consistency of thin cream. 6. To make the polenta, bring 500 ml water and 1/2 teaspoon salt to a boil. Pour in the cornmeal in a steady stream, stirring, then cook for 20 minutes over low heat, until thickened. 7. Serve the chicken with polenta, chilli flakes and whole basil leaves.