Chicken In Puttanesca Sauce Over Creamy Polenta Recipe

Name: Chicken In Puttanesca Sauce Over Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 1 cup whole milk; salt; fresh ground black pepper; 5 tablespoons extra virgin olive oil; 2 lbs chicken tenders, cut into bite-size pieces; 6 garlic cloves, chopped; 8 -10 flat anchovy fillets, drained; 1 teaspoon crushed red pepper flakes; 20 oil-cured black olives, cracked away from pits and coarsely chopped; 3 tablespoons capers, drained; 1 (28 ounce) can chunky-style crushed tomatoes; 1/4 cup fresh flat leaf parsley, chopped; 1 cup quick-cooking polenta; 2 tablespoons unsalted butter; 1/2 cup grated parmigiano-reggiano cheese

Servings: persons

2 cups chicken stock
1 cup whole milk
salt
fresh ground black pepper
5 tablespoons extra virgin olive oil
2 lbs chicken tenders, cut into bite-size pieces
6 garlic cloves, chopped
8 -10 flat anchovy fillets, drained
1 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pits and coarsely chopped
3 tablespoons capers, drained
1 (28 ounce) can chunky-style crushed tomatoes
1/4 cup fresh flat leaf parsley, chopped
1 cup quick-cooking polenta
2 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese

1
The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
2
Bring up to a simmer, then turn the heat down to low.
3
While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
4
Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
5
Remove chicken from skillet to a plate; cover with foil, set aside.
6
Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
7
Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
8
Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
9
To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
10
Add in the butter and grated cheese; stir to combine.
11
If polenta becomes too thick, you can always add more stock or milk.
12
Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

5536

kcal

Calories

545

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chicken stock, 1 cup whole milk, salt, fresh ground black pepper, and more.

Yes, Chicken In Puttanesca Sauce Over Creamy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Puttanesca Sauce Over Creamy Polenta

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