Chicken in Puttanesca Sauce over Creamy Polenta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray 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 |
Directions:
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.
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