Chicken Cacciatore with Polenta

1. Season chicken thighs generously with salt and pepper. 2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear other side for 3-4 minutes. Remove chicken and set aside. 3. Add chopped onion, minced garlic, and sliced bell peppers to the pot. Sauté until softened, about 5-7 minutes. 4. Stir in crushed tomatoes and chicken broth. Bring to a simmer. Return chicken to the pot, skin-side up. Add Kalamata olives. 5. Cover and simmer on low for 25-30 minutes, or until chicken is cooked through and tender. Alternatively, bake in a preheated oven at 180°C (350°F) for 25-30 minutes. 6. While chicken is cooking, prepare polenta according to package directions. Bring water or broth to a boil, slowly whisk in polenta, reduce heat and cook, stirring frequently, until thickened and creamy. 7. Serve chicken cacciatore over creamy polenta, garnished with fresh parsley.