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Ingredients

• 3 cups Parmigiano and Herb-Fortified Stock, recipe follows
• 6 Roasted Tomatoes, recipe follows
• 2 large red bell peppers
• 2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced
• 2 medium sweet onions, thinly sliced

• 3 to 4 cloves garlic, chopped or sliced
• 1/4 cup dry sherry or 1/2 cup dry wine, white or red
• 1 1/2 teaspoons smoked sweet paprika
• A couple pinches saffron (20 to 24 threads)
• 1 cup quick-cooking polenta
• A handful freshly grated Manchego cheese
• A handful fresh flat leaf parsley, chopped

• Parmigiano and Herb-Fortified Stock
• 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, quartered
• 2 ribs celery, sliced on angle

• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

• Roasted Tomatoes
• 24 ripe organic vine tomatoes or large plum tomatoes

• Several cloves garlic, crushed
• Extra-virgin olive oil, for liberal drizzling

Description

Cooking Channel Serves Up This Smoky Spanish Hunter's Chicken Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel