Chicken In Puttanesca Sauce Over Creamy Polenta - cooking recipe

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
Preparation
    The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; 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 med-high heat; add 2 tablespoons oil.
    Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
    Remove chicken from skillet to a plate; cover with foil, set aside.
    Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
    Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
    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.
    To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
    Add in the butter and grated cheese; stir to combine.
    If polenta becomes too thick, you can always add more stock or milk.
    Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

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