Chicken Cacciatore with Polenta

Sprinkle the chicken pieces with salt and pepper. Heat the oil in a skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces into the pot, four at a time to avoid over-crowding, and fry until both sides are browned, about 5 minutes on each side. When done remove the cooked chicken from the pot using a slotted spoon and place on a plate. Repeat with the remaining chicken..

Add the onion and bell peppers into the pot and saute over medium heat for 5 minutes, until softened. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender. Add the dried herbs, bay leaf and red pepper flakes and stir to combine.

Add the red wine and bring it to a boil over medium high heat. Then lower the heat to medium and simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes and ground porcini mushrooms. Stir to combine and return to a boil. Return the chicken to the Dutch oven and cover. Reduce the heat to medium low and simmer for 30 minutes, or until the chicken is cooked through, showing no signs of pink when cut into near the bone. Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm.

Return the sauce to a boil over high heat and cook until it has thickened a little more, 3-5 minutes. Add salt and pepper to taste.

For the polenta: In a large saucepan, bring the chicken stock/broth to a boil. Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt. When the polenta begins to bubble, reduce the heat to low. Continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, about 30 minutes.

To serve: Dish the polenta onto four plates, arrange two pieces of chicken on top of each serving of polenta, and spoon the sauce and vegetables over the chicken and polenta. Serve immediately.