Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light December 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken thigh, 1/3 cup sauce, and about 1/2 cup polenta)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

445 calories; fat 18.8g; saturated fat 5.1g; mono fat 8.6g; poly fat 3.5g; protein 32g; carbohydrates 30g; fiber 3g; cholesterol 141mg; iron 2mg; sodium 578mg; calcium 190mg.
Advertisement