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1
Sprinkle the chicken pieces with salt and pepper.
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2
Heat the oil in a skillet or Dutch oven over medium-high heat.
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3
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.
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4
When done remove the cooked chicken from the pot using a slotted spoon and place on a plate.
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5
Repeat with the remaining chicken..
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6
Add the onion and bell peppers into the pot and saute over medium heat for 5 minutes, until softened.
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7
Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender.
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8
Add the dried herbs, bay leaf and red pepper flakes and stir to combine.
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9
Add the red wine and bring it to a boil over medium high heat.
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10
Then lower the heat to medium and simmer until the liquid is reduced by half, about 5 minutes.
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11
Add the tomatoes and ground porcini mushrooms.
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12
Stir to combine and return to a boil.
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13
Return the chicken to the Dutch oven and cover.
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14
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.
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15
Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm.
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16
Return the sauce to a boil over high heat and cook until it has thickened a little more, 3-5 minutes.
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17
Add salt and pepper to taste.
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18
For the polenta: In a large saucepan, bring the chicken stock/broth to a boil.
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19
Slowly add the cornmeal in a thin, steady stream while whisking constantly to prevent lumps, then add the salt.
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20
When the polenta begins to bubble, reduce the heat to low.
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21
Continue to cook, whisking steadily, until the mixture is thick and pulls away from the pot, about 30 minutes.
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22
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.
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23
Serve immediately.
