Step 1

Heat a dutch oven on medium heat and add 2 tbsp vegetable oil.

Step 2

Season the chicken thighs generously with salt & pepper and sear them in the dutch oven until golden brown on both sides and set aside.

Step 3

Preheat the oven to 375 F. Add a tbsp of butter and olive oil and add onion, peppers, and carrot. Add a sprinkle of salt and pepper and cook down for 10-12 minutes or until softened.

Step 4

Add mushrooms and grate in garlic and stir to combine. Add tomato paste and seasonings and cook down for 3 minutes or until it’s darkened.

Step 5

Add wine to deglaze and cook down for 3-5 minutes. Add tomato sauce, stock and balsamic vinegar.

Step 6

Add chicken back into the pot, stir, add the lid back in and transfer to the oven.

Step 7

Cook for 1 hour and 30 minutes- 2 hours or until the chicken is tender. Add kalamata olives in the last 10 minutes of cooking.

Step 8

When there is 45 minutes left on the chicken, start on the polenta. Add water, milk and salt to a large pot on high heat.

Step 9

When it comes to a boil, slowly add in the polenta. Whisk to combine and turn the heat to low.

Step 10

Simmer for 40 minutes covered and whisk every 5 minutes to ensure it doesn’t stick.

Step 11

In the last minute of cooking, add butter and parmesan and whisk to combine.

Step 12

Serve immediately with the Chicken and enjoy :)