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
- Bring milk, 1/3 cup stock, and 1/4 teaspoon salt to a simmer in a large saucepan over medium-high heat.
- Gradually add polenta, stirring constantly with a whisk.
- Reduce heat to medium-low; cook 20 minutes or until creamy and thickened, stirring occasionally. Cover; remove from heat.
- Heat a large skillet over medium-high heat.
- Add oil; swirl to coat.
- Sprinkle chicken with remaining 1/4 teaspoon 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 remaining 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.