Simmer carrot, onion, celery and 2 tablespoons of olive oil for 20-25 minutes or until tender.

Boil milk with 1 cup of water, add polenta, butter and 1 teaspoon of salt and whisk to combine. Simmer for 30 to 40 minutes or until tender.

Season chicken with pepper and 1 tablespoon of salt. Sear chicken in 1 tablespoon of olive oil, add garlic, herbs and tomato paste and continue to cook until olive oil has developed a red color. Add cooked carrot, onion and celery and deglaze with white wine and simmer with olives for 10-15 minutes or until chicken is fully cooked.

Saute broccoli rabe in 1 tablespoon of olive oil and 1 teaspoon of salt 1-2 minutes or until tender.

Serve braised chicken over polenta with sautéed broccoli rabe on the side.