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
How to Make It
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.