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Chicken Agrodolce with Creamy Polenta

Print Recipe
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

For the Polenta
  1. 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
  1. 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.