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.
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.
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