Need a last minute, inexpensive recipe for Christmas Eve? or Christmas Day? Or any day….This is a very simple, fast recipe that looks elegant and will look beautiful on your table for any occasion. Add a side dish, a salad, some crusty bread to sop of the gravy and your are all set!
I love this with polenta, because I just love polenta, but you can use grits or even mashed potatoes, which the other Spoon prefers.
And I love chicken thighs! They are juicy and just delicious. Hope you enjoy this recipe and something quick and inexpensive you can throw together in minutes and everyone will think you slaved away in the kitchen.
Chicken Agrodolce with Creamy Polenta
Ingredients
For the Polenta
- 2 cups chicken stock
- 1 3/4 cups milk
- 1/2 cup parmesan cheese, grated
- 1/2 tsp salt
- 2 tbsp butter
- 2 cups polenta, not instant
For the Chicken
- 4 bone in, skin on chicken thighs
- 1/2 tsp pepper
- 2 tbsp chopped garlic
- 1/4 cup raisins
- 2 tbsp red wine vinegar
- 2 oz pitted green olives and kalamata olives
- 1 tbsp chopped fresh italian parsley
Instructions
For the Polenta
- Bring 2 cups chicken stock to a boil with the salt, pepper and butter. Mix polenta and parmesan with the milk and gradually whisk the mixture into the boiling chicken stock. Whisk constantly until it returns to a boil, then lower heat and cook about 30 minutes, whisking frequently to prevent lumps.
For the Chicken
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Add garlic to pan; cook 1 minute. Add 2 cups stock, raisins, vinegar, and olives to pan; bring to a boil. Reduce heat, and simmer, partially covered, 12 minutes or until chicken is done. Increase heat to medium-high; cook, uncovered, 3 minutes or until liquid is slightly thickened. Divide polenta evenly among 4 plates; top with chicken thighs and sauce. Sprinkle with parsley.
Notes
If you don’t have Polenta, you can use grits.