This is a dish I cook for special occasions. It is rather rich and is time consuming but well worth it. I got this out of the Nov 85 edition of Bon Appetit. It was in the Bon Appetit cooking class section. This is a recipe by Bruce Aidells. I wrote the recipe as it is in the magazine but I have made a few changes that make it easier for me. I cut the sausage in half and take the casing off. Don't skip the coppa, it's what makes the dish in my mind. I don't use the classic polenta recipe but included it as it was part of the recipe in the magazine. We like to sprinkle parmesan cheese over chicken and polenta.