Chicken Cacciatore with Creamy Polenta

1. Brown the Chicken

1. Pat the chicken thighs thoroughly dry with paper towels. Season both sides evenly with 1/2 teaspoon of salt and the black pepper.
2. Heat the olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear undisturbed for 6 to 8 minutes, until the skin turns deep golden-brown and crisp. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate (it will finish cooking in the sauce).

2. Build the Sauce & Braise

1. Pour off all but 1 tablespoon of rendered fat from the skillet. Reduce the heat to medium.
2. Add the diced onion, sliced bell pepper, and sliced mushrooms to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and take on a light brown color.
3. Stir in the minced garlic, dried oregano, dried rosemary, and tomato paste. Cook for 1 minute until fragrant.
4. Pour in the wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
5. Pour in the hand-crushed plum tomatoes and 120ml of the chicken stock. Stir to combine, then nestle the chicken thighs back into the pan along with any rested juices, keeping the crispy skin mostly above the liquid level.
6. Bring the liquid to a gentle simmer, cover loosely with a lid or foil, and lower the heat to medium-low. Simmer gently for 25 to 30 minutes, until the chicken is tender and thoroughly cooked through. If the sauce is too thin, uncover and simmer for the final 5 minutes.

3. Cook the Creamy Polenta

1. While the chicken simmers, bring the water, whole milk, and remaining 1/2 teaspoon of salt to a rolling boil in a heavy-bottomed saucepan over medium-high heat.
2. Slowly pour in the cornmeal in a steady, thin stream while whisking continuously to prevent lumps from forming.
3. Lower the heat to low, cover, and cook for 20 to 25 minutes, stirring vigorously every few minutes, until the grains are tender and thick.
4. Remove from the heat and stir in the butter and grated cheese until completely melted and glossy. If too thick, loosen with a splash of warm water or milk.

4. Assemble and Serve

1. Ladle generous portions of warm, creamy polenta into wide, shallow bowls.
2. Spoon a chicken thigh over the center of each polenta bed, then ladle plenty of the rich vegetable and tomato sauce all around.
3. Scatter chopped fresh parsley over the top and serve immediately.