Chicken In Puttanesca Sauce Over Creamy Polenta

• 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.

chicken stock, milk, salt, fresh ground black pepper, extra virgin olive oil, chicken tenders, garlic, anchovy, red pepper, oil, capers, chunkystyle crushed, flat leaf parsley, polenta, unsalted butter, cheese

Taken from www.food.com/recipe/chicken-in-puttanesca-sauce-over-creamy-polenta-255337 (may not work)