Chicken Agrodolce with Creamy Polenta

Chicken Agrodolce with Creamy Polenta
Agrodolce means “sweet and sour” in Italian–here, the golden raisins and red wine vinegar in the sauce. Both cut through the rich chicken thighs and the creamy polenta.


  • 3 cups 1% low-fat milk
  • 2 1/3 cups unsalted chicken stock, divided
  • 1/2 teaspoon kosher salt, divided
  • 2/3 cup quick-cooking polenta
  • 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


  1. Bring milk, 1/3 cup stock, and 1/4 teaspoon salt to a simmer in a large saucepan over medium-high heat.
  2. Gradually add polenta, stirring constantly with a whisk.
  3. Reduce heat to medium-low; cook 20 minutes or until creamy and thickened, stirring occasionally. Cover; remove from heat.
  4. Heat a large skillet over medium-high heat.
  5. Add oil; swirl to coat.
  6. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper.
  7. Add chicken to pan, skin side down; cook 5 minutes or until browned.
  8. Turn chicken over; cook 2 minutes.
  9. Add garlic to pan; cook 1 minute.
  10. Add remaining 2 cups stock, raisins, vinegar, and olives to pan; bring to a boil.
  11. Reduce heat, and simmer, partially covered, 12 minutes or until chicken is done.
  12. Increase heat to medium-high; cook, uncovered, 3 minutes or until liquid is slightly thickened.
  13. Divide polenta evenly among 4 plates; top with chicken thighs and sauce.
  14. Sprinkle with parsley.

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