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You are here: Home / 10 Ingredient Meals / Chicken Agrodolce with Creamy Polenta

January 4, 2016 By Kaitlin Leave a Comment

Chicken Agrodolce with Creamy Polenta

Happy New Year! Our unseasonably warm weather seems to have left with 2015, and colder temperatures are here to stay for a while. This recipe for Chicken Agrodolce with Creamy Polenta from Cooking Light’s December 2015 issue is great for cold nights — it’s comforting without being too heavy.

Chicken Agrodolce with Creamy Polenta

Agrodolce means “sweet and sour” in Italian. In this recipe, the golden raisins provide the sweetness while the red wine vinegar adds a touch of sour flavor to the sauce. The chicken thighs are simmered in the sauce and served with a creamy polenta to soak up the flavors.

Chicken Agrodolce with Creamy Polenta

Ingredients:

  • 3 cups 1% low-fat milk
  • 2 1/3 cups unsalted chicken stock, divided
  • 1/2 teaspoon kosher salt, divided
  • 2/3 cup cornmeal
  • 1 1/2 teaspoons olive oil
  • 4 (6-ounce) bone-in skin-on chicken thighs
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped garlic
  • 1/4 cup golden raisins
  • 2 tablespoons red wine vinegar
  • 1 ounce pitted green olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Begin by making your polenta. Add 3 cups milk, 1/3 cup chicken stock, and 1/4 teaspoon salt to a large saucepan over medium-high heat.

IMG_3675

When simmering, stir in the cornmeal with a whisk. Reduce heat to medium-low and cook for 20 minutes or until creamy and thickened, stirring occasionally.

IMG_3680

Remove from heat and cover to keep warm.

While the polenta is cooking, heat a large saute pan over medium high heat. Add the oil, swirling to coat. Season the chicken with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add the chicken to the pan skin side down and cook for 5 minutes or until browned.

IMG_3676

Turn the chicken over and cook for another 2 minutes.

IMG_3677

Add the garlic to the pan and cook for 1 minute. Stir in 2 cups chicken stock, golden raisins, vinegar, and olives and bring to a boil.

IMG_3679

Reduce the heat and simmer, partially covered for 12 minutes or until the chicken is cooked through.

Increase the heat to medium-high and cook uncovered for 3 more minutes or until the liquid slightly thickens.

IMG_3681

To serve, divide the polenta evenly among 4 plates. Top with chicken thighs and sauce and sprinkle with parsley.

Chicken Agrodolce with Creamy Polenta

My fiance really loved this recipe. The mixture of sweet and sour with a bit of saltiness from the olives was a winning combination!

Chicken Agrodolce with Creamy Polenta

Polenta is great with this recipe because it absorbs the sauce, giving it more flavor. The chicken stays really tender from cooking in liquid too!

 

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Chicken Agrodolce with Creamy Polenta

Cook Time: 30 minutes

Yield: 4 servings

Calories per serving: 460

Fat per serving: 21g

Chicken Agrodolce with Creamy Polenta

Ingredients

  • 3 cups 1% low-fat milk
  • 2 1/3 cups unsalted chicken stock, divided
  • 1/2 teaspoon kosher salt, divided
  • 2/3 cup cornmeal
  • 1 1/2 teaspoons olive oil
  • 4 (6-ounce) bone-in skin-on chicken thighs
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped garlic
  • 1/4 cup golden raisins
  • 2 tablespoons red wine vinegar
  • 1 ounce pitted green olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Instructions

  1. Begin by making your polenta. Add 3 cups milk, 1/3 cup chicken stock, and 1/4 teaspoon salt to a large saucepan over medium-high heat.
  2. When simmering, stir in the cornmeal with a whisk. Reduce heat to medium-low and cook for 20 minutes or until creamy and thickened, stirring occasionally.
  3. Remove from heat and cover to keep warm.
  4. While the polenta is cooking, heat a large saute pan over medium high heat. Add the oil, swirling to coat. Season the chicken with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Add the chicken to the pan skin side down and cook for 5 minutes or until browned.
  6. Turn the chicken over and cook for another 2 minutes.
  7. Add the garlic to the pan and cook for 1 minute. Stir in 2 cups chicken stock, golden raisins, vinegar, and olives and bring to a boil.
  8. Reduce the heat and simmer, partially covered for 12 minutes or until the chicken is cooked through.
  9. Increase the heat to medium-high and cook uncovered for 3 more minutes or until the liquid slightly thickens.
  10. To serve, divide the polenta evenly among 4 plates. Top with chicken thighs and sauce and sprinkle with parsley.
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Related posts:

Grilled Chicken Cacciatore Mushroom and Sausage Ragu with Creamy Polenta Thai Basil Chicken Stir Fry Pumpkin Curry Chicken with Potatoes and Peas

Filed Under: 10 Ingredient Meals, Europe, Gluten Free, Italy, Main Dish, Nut Free, Poultry, Weeknight Meal Tagged With: Agrodolce, Chicken, Chicken Stock, Chicken Thighs, Cornmeal, Creamy, Garlic, Gluten Free, Golden Raisins, I Can Cook That, Milk, Olives, Polenta, Recipe, Red Wine Vinegar

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