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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

Description

Food Network Invites You To Try This Smoky Spanish Hunter's Chicken Recipe From Rachael Ray.

Food Network