This is a Rachael Ray recipe.
8 boneless, skinless chicken thighs
Salt and pepper
Flour, for dredging
4 tablespoons extra virgin olive oil (EVOO)
1 pound hot Italian sausage
1 small bulb fresh fennel, thinly sliced
1 onion, thinly sliced
1 cubanelle pepper, halved, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 chili pepper, such as a Fresno pepper, thinly sliced
3-4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 can Italian tomatoes (28 ounces)
3 cups chicken stock, divided
A few leaves of basil, torn
2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/3 cup grated Parmigiano Reggiano cheese
Season the chicken with salt and pepper and dredge in the flour.
Heat a few tablespoons EVOO over medium-high heat in a large Dutch oven and brown the chicken well, 5 minutes on each side.
Remove to plate, add more EVOO and brown and crumble the sausage. Remove to plate with the chicken.
Add the fennel, onion, peppers and garlic to the pot and season with salt and pepper. Let soften, 5-7 minutes, then stir in the tomato paste.
Cook for 1 minute, deglaze with the wine, then add the tomatoes and 2 cups stock, breaking up the tomatoes.
Add the reserved sausage and chicken back to the pot, a few leaves of torn basil and simmer for 30 minutes, stirring occasionally over low heat.
Bring the remaining cup of chicken stock and milk to a low boil in a saucepot.
Whisk in the polenta and thicken for 2-3 minutes, then stir in the butter and the cheese. Serve the polenta in bowls topped with the chicken, sausage, and pepper mixture.