Name: Pollo alla Cacciatora (Hunter's Chicken) with polenta.
Ingredients: 4 chicken thighs (bone-in, skin-on); 2 tablespoons olive oil; 1 onion, thinly sliced; 2 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 cup dry white wine; 1 can (14.5 oz) crushed tomatoes; 1/4 cup black olives, pitted and sliced; 1/4 cup capers; 2 teaspoons dried oregano; 1 teaspoon dried rosemary; 1/2 teaspoon red pepper flakes (optional, for heat); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; 1 cup cornmeal (for creamy polenta); 4 cups water or chicken broth; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; Salt, to taste; Freshly ground black pepper, to taste

Ingredients

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Ingredients (Serves 4)

For the Pollo alla Cacciatora:

4 chicken thighs (bone-in, skin-on)
2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup dry white wine
1 can (14.5 oz) crushed tomatoes
1/4 cup black olives, pitted and sliced
1/4 cup capers
2 teaspoons dried oregano
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

For the Polenta:

1 cup cornmeal (for creamy polenta)
4 cups water or chicken broth
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

1. Prepare the Polenta:

In a medium saucepan, bring the water or chicken broth to a boil. Add a pinch of salt.
Gradually whisk in the cornmeal, stirring continuously to prevent lumps.
Lower the heat to medium and cook, stirring occasionally, until the polenta is thick and creamy (about 15-20 minutes).
Stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Keep warm.

2. Cook the Chicken for Cacciatora:

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Add the chicken to the skillet, skin-side down, and brown for 4-5 minutes on each side until golden. Remove the chicken and set it aside.
In the same skillet, add the sliced onion and bell peppers. Sauté for about 5 minutes, until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce for 2-3 minutes.
Stir in the crushed tomatoes, olives, capers, oregano, rosemary, and red pepper flakes (if using). Bring to a simmer.
Return the chicken to the skillet, skin-side up. Cover and simmer on low heat for 30-40 minutes, until the chicken is cooked through and tender.

3. Serve:

Serve the Pollo alla Cacciatora over a bed of creamy polenta. Spoon the sauce, vegetables, and olives over the chicken.
Garnish with chopped fresh parsley.