Braised Chicken and Polenta Dumplings with Mushrooms | EyeSwoon

Ingredients

• 4 whole chicken legs, around 2 pounds
• Kosher salt and freshly ground black pepper, divided
• 1 cup dried porcini mushrooms
• ¼ cup all-purpose flour, for dredging
• 1 pound chanterelle mushrooms
• 3-4 shallots, chopped
• 2 large leeks, white parts only, trimmed and chopped
• 6 cloves of garlic, chopped
• ¼ cup dry sherry
• 6 sprigs of sage + extra for serving
• ¼ teaspoon nutmeg
• 4 cups low-sodium chicken broth