Ingredients
Method
- Prepare the chicken: Pat the chicken thighs dry and season with 1 1/2 tsp. of salt. In a large skillet over medium-high heat, warm the olive oil. Place the chicken skin-side down and cook undisturbed until the skin is golden and crisp, 8–10 minutes. Turn the chicken and cook the opposite side until lightly browned, about 3 minutes more. Remove from the skillet and set aside, skin-side up. Repeat with any remaining chicken.
- Sauté the vegetables: Lower the heat to medium and add the onion, bell pepper, and mushrooms to the skillet. Season with 1/2 tsp. of salt and cook, stirring occasionally, until the vegetables soften, approximately 7 minutes. Stir in the garlic, rosemary, and Italian seasoning, cooking until fragrant, about 1 minute. Add the tomato paste and cook while stirring until it darkens slightly, about 1 minute. Incorporate the crushed tomatoes along with their reserved juice, then stir in the white wine, sun-dried tomatoes, basil, and capers.
- Simmer the chicken: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Nestle the chicken back into the skillet in a single layer, skin-side up. Allow the chicken to cook uncovered until fully cooked through and the sauce thickens, 25–30 minutes.
Notes
Spoon polenta onto serving plates, top with the chicken, and ladle the sauce generously over the top. Garnish with fresh parsley before serving.