Jump onboard the fast train to cosy town with this warming dish that takes you directly to rustic autumn flavour. We've repurposed the classic puttanesca pasta sauce (and ditched the pasta) to go with tender, pan-fried chicken and creamy polenta for bowls that are hard to describe as anything but hearty. May we suggest a smattering of chilli flakes to serve?
Slice chicken horizontally to yield to 2 thinner pieces. Season chicken with salt and pepper and dust with flour. Melt butter in a frypan over medium-high heat until bubbling. Add chicken and cook for 3 minutes each side, or until golden brown.
Add thyme sprigs and stir to cook in butter slightly.
Add tomatoes and brown sugar to pan and bring to a simmer. Reduce heat to medium and cook for 7–8 minutes or until chicken is cooked through and sauce has reduced slightly. While chicken is cooking, continue with step 4.
Place milk and 500ml (2 cups) water in a saucepan over medium-high heat and bring to just below the boil. Reduce heat to medium-low and pour in polenta in a steady stream, whisking constantly for 1 minute or until thickened. Stir through parmesan and season with ¼ teaspoon salt and pepper.
Remove chicken from pan, set aside and keep warm. Add spinach and olives to sauce and stir to gently wilt the spinach. Season to taste.
Slice chicken. Divide polenta between bowls and top with chicken and spoon over sauce to serve.