Sicilian Braise of Chicken with Olives, Capers & Tomato-Fennel Sauce

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
• 4 tbsp extra virgin olive oil, divided for cooking
• 1 medium yellow onion, diced
• 4 cloves fresh garlic cloves, minced
• 1 small fennel bulb, thinly sliced, fronds reserved
• 1 can (28 oz) san marzano tomatoes, crushed by hand
• 3/4 cup castelvetrano olives, pitted, halved
• 3 tbsp capers in brine, drained
• 1/2 cup dry white wine, unoaked preferred
• 1/2 cup low-sodium chicken broth
• 1 cup polenta, whole grain cornmeal
• 4 cups water or broth for polenta
• 6 oz fresh spinach, packed
• 1/4 cup grana padano cheese, grated, for polenta
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Start polenta: Bring 4 cups water or broth to a boil in a heavy pot. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir frequently for 20-25 minutes until creamy and pulling away from sides. Season with salt and pepper. Stir in Grana Padano just before serving.

2. 2

   Pat chicken dry and season generously with salt and pepper. Heat 2 tbsp olive oil in a large braising pan over medium-high heat. Working in batches, sear chicken 3-4 minutes per side until golden. Remove and set aside.