Chicken Cacciatore

Yesterday, I made my favorite: chicken cacciatore over polenta. I used boneless, skinless chicken thighs this time. They worked very well. I browned the chicken first, then browned peppers, mushrooms, onions and garlic. I deglazed the pan with some red wine and added san marzano tomatoes. Salt, pepper, oregano, basil, and parsley were the seasonings. I'm so glad I made enough for leftovers because once the recipe sits, the flavors marry together.