Set aside or prepare the stock and tomatoes.
Char peppers over flame burner or under a broiler until blackened
all over. Place charred peppers in a bowl and cover with plastic wrap
, cool to handle, seed
peppers and thinly slice.
Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven
over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil
and mushrooms, until browned. Add the onions
and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze
the pan with sherry or wine
. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
Cook's Note: Reheat over medium heat, covered, then simmer
uncovered until ready to serve.
When the chicken is hot, bring the saffron
and prepared stock to a boil. Whisk
in the polenta
and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
Serve the polenta in shallow bowls and top with Spanish Cacciatore
, and garnish