Recipes from Pilgrim's Kitchen

• 2 boneless, skinless chicken breast halves, quartered
• 4 boneless, skinless chicken thighs, halved
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped (each) red, yellow, and orange bell peppers
• 2 tablespoons chopped garlic
• 1 can (21 oz.) whole plum tomatoes, juice included
• 1 cup basil leaves, shredded
• 1 cup Italian flat leaf parsley, chopped
• 2 bay leaves
• 3 tablespoons tomato paste
• 2 cups dry white wine
• 2 cups chicken broth
• 1 teaspoon red pepper flakes
• 2 tablespoons orange zest
• 4 tablespoons fresh orange juice
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup Polenta

Polenta: In nonstick saucepan, place 3 cups chicken broth over medium high heat and bring to a boil. Reduce heat to low and slowly whisk in 1 cup polenta. Stir until thickened, about 5 minutes. Add 1 cup shredded parmesano reggiano and 1 cup shredded basil leaves.