Chicken Cacciatore

    4 boned, skinned chicken thighs (5 oz. each)
    1 teaspoon olive oil
    1 onion, peeled and chopped
    2 carrots, peeled and chopped
    8 ounces sliced mushrooms (about 3 cups)
    2 cloves garlic, peeled and minced
    1 can (14 1/2 oz.) diced tomatoes
    1 can (8 oz.) tomato sauce
    1 teaspoon minced fresh rosemary leaves
    Salt and pepper
    1 quart fat-skimmed chicken broth
    1 cup polenta or yellow cornmeal
    1 tablespoon chopped parsley
    Grated parmesan cheese

Rinse chicken and pat dry; remove and discard excess fat. Pour
olive oil into a five to six quart nonstick pan over high heat;
when hot, add chicken and cook, turning once, until browned on both
sides, 5 to 7 minutes total. Transfer to a plate.

Add onion, carrots, mushrooms, and garlic to pan; stir often until
mushrooms begin to brown, 8 to 10 minutes. Add tomatoes and their
juices, tomato sauce, rosemary, and the chicken with any accumulated
juices; bring to a simmer, cover, reduce heat to low, and cook for
5 minutes. Turn chicken over and simmer, covered, until no longer
pink in center of thickest part (cut to test), about 5 minutes
longer. Season to taste with salt and pepper.

Meanwhile, in a three to four quart pan, stir broth and polenta
until well blended. Bring to a boil over high heat, stirring often;
reduce heat to low and stir often until polenta is creamy and smooth
to bite, 8 to 12 minutes (about 3 minutes for cornmeal).

Spoon polenta into wide bowls or onto rimmed plates. Top with equal
portions of chicken and sauce; sprinkle with parsley. Add parmesan
cheese and more salt and pepper to taste.