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chicken milk salt extra-virgin olive oil chicken tenders garlic anchovy red pepper oil capers chunky style parsley polenta unsalted butter generous
Viewed: 57 - Published at: 9 years agoIngredients
- 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)
Method
- 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.
- Bring up to a simmer, then turn the heat down to low.
- 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).
- Season the chicken chunks with salt and pepper.
- Add to the hot skillet and cook until lightly brown, about 3 to 4 minutes.
- Remove the chicken from the skillet to a plate, cover with aluminum foil, and reserve.
- Return the skillet to the cook top; add the remaining 3 tablespoons of EVOO.
- Add the garlic, anchovies, and red pepper flakes.
- Saute the mixture until the anchovies melt into the oil and completely dissolve and the garlic becomes tender, about 3 minutes.
- Add the olives, capers, tomatoes, black pepper, and parsley.
- Bring the sauce to a bubble, add the chicken back to the pan, reduce the heat, and simmer for 5 minutes.
- To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes.
- Add the butter and grated cheese, stirring to combine.
- Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.
- Serve the polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
