Sicilian Braise of Chicken with Olives, Capers & Tomato-Fennel Sauce
Prep 20 min · Cook 35 min · Serves 4 · medium
Pan-seared chicken braised in a vibrant Sicilian-style sauce with green olives, capers, and fresh tomatoes, finished with aromatic fennel and served over creamy polenta with sautéed spinach
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs, Cut into 1.5-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
- 0.75 cup Castelvetrano olives, Pitted, halved
- 3 tbsp Capers in brine, Drained
- 0.5 cup Dry white wine, Unoaked preferred
- 0.5 cup Low-sodium chicken broth
- 1 cup Polenta, Whole grain cornmeal
- 4 cups Water or broth for polenta
- 6 oz Fresh spinach, Packed
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