In a large saucepan, warm the butter and olive oil over medium heat. Add the pancetta and cook until golden, 7 to 9 minutes. Add the garlic, onions, carrot, celery, bay leaf, coriander and cloves and cook over low heat until the vegetables are soft, 12 to 15 minutes. Add the chicken and cook stirring occasionally until lightly colored, 5 to 7 minutes. Add the wine and simmer 3 minutes. Stir in the tomato paste and cook, 2 to 3 minutes. Add the tomatoes, salt and pepper and cook, partially covered until the sauce thickens, about 1 hour. If it gets dry, add water.
Season to taste. Remove bay leaf.
To serve, place the hot loose polenta on a large shallow serving dish. Make a well in the center and spoon the chicken and tomatoes into the center. Serve immediately.
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2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 ounces pancetta, finely diced
1 large clove garlic, minced
1 yellow onion, 1/2 –inch dice
1 large carrot, ½-inch dice
1 celery stalk, ½-inch dice
1 bay leaf ½ teaspoon ground coriander
¼ teaspoon ground cloves
2 ¼ pounds skinless, boneless chicken thighs, cut into 1 1/2 –inch pieces
2/3 cup Amarone or white Soave wine
3 tablespoons tomato paste
4 cups peeled, seeded and chopped canned tomatoes
Salt and freshly ground black pepper
Prepared polenta (3:1 ratio water to polenta)