Extra-virgin olive oil
1/2 chicken, cut into 4 pieces (chicken breast with drumattached, cut in half, thigh and leg)
8 ounces fennel sausage, cut into bite-size pieces
1/2 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
1/4 cup hot cherry pepper juice, from the jar
1/4 cup white wine
1 cup chicken stock, plus a little more if needed
4 or 5 quartered hot cherry peppers
1 sprig fresh oregano, leaves picked and chopped
Soft Parmigiano Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
1 cup quick cooking polenta
1 cup grated Parmigiano
1/4 cup mascarpone cheese
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