Entree: Marcella Hazan's Fricasseed Chicken with Jerusalem Artichokes

For the entree of our February 25 Piedmont dinner, Catherine and George made a recipe from Marcella Hazan's cookbook Marcella Cucina. Chicken is sauteed and simmered with thin-sliced Jerusalem artichokes (actually, the root of a special type of sunflower), garlic, parseley, capers, and white wine. The Jerusalem artichokes add a sweet and nutty flavor to the dish.

The chicken was served with polenta, a ragout of wild mushrooms in butter, white wine, and parseley, and fresh spinach sauteed with garlic and olive oil.