Chicken in Puttanesca Sauce over Creamy Polenta

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 or broth; 1 cup whole milk; Salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil (EVOO); 2 packages (1 3/4 to 2 pounds) chicken tenders, cut into bite-size pieces; 6 garlic cloves, chopped; 1 tin flat anchovy fillets, drained (8 to 10 fillets); 1 teaspoon crushed red pepper flakes (1/3 palmful); 20 oil-cured black olives, cracked away from pits and coarsely chopped (1/2 cup); 3 tablespoons capers, drained; 1 28-ounce can chunky-style crushed tomatoes, such as Furmanos brand; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; 1 cup quick-cooking polenta (found in Italian markets or specialty foods aisles); 2 tablespoons unsalted butter; 1/2 cup grated Parmigiano-Reggiano (a few generous handfuls)

Servings: persons

2 cups chicken stock or broth
1 cup whole milk
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil (EVOO)
2 packages (1 3/4 to 2 pounds) chicken tenders, cut into bite-size pieces
6 garlic cloves, chopped
1 tin flat anchovy fillets, drained (8 to 10 fillets)
1 teaspoon crushed red pepper flakes (1/3 palmful)
20 oil-cured black olives, cracked away from pits and coarsely chopped (1/2 cup)
3 tablespoons capers, drained
1 28-ounce can chunky-style crushed tomatoes, such as Furmanos brand
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1 cup quick-cooking polenta (found in Italian markets or specialty foods aisles)
2 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano (a few generous handfuls)

1
To start the creamy polenta, in a sauce pot over medium-high heat combine the chicken stock and milk and 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 medium-high heat and add 2 tablespoons of the EVOO (twice around the pan).
4
Season the chicken chunks with salt and pepper.
5
Add to the hot skillet and cook until lightly brown, about 3 to 4 minutes.
6
Remove the chicken from the skillet to a plate, cover with aluminum foil, and reserve.
7
Return the skillet to the cook top; add the remaining 3 tablespoons of EVOO.
8
Add the garlic, anchovies, and red pepper flakes.
9
Saute the mixture until the anchovies melt into the oil and completely dissolve and the garlic becomes tender, about 3 minutes.
10
Add the olives, capers, tomatoes, black pepper, and parsley.
11
Bring the sauce to a bubble, add the chicken back to the pan, reduce the heat, and simmer for 5 minutes.
12
To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes.
13
Add the butter and grated cheese, stirring to combine.
14
Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.
15
Serve the polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

5313

kcal

Calories

538

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 cups chicken stock or broth, 1 cup whole milk, Salt and freshly ground black pepper, 5 tablespoons extra-virgin olive oil (EVOO), 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.

That's it — enjoy your meal!