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.

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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


Ingredient Checklist


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.

  • 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.