Ingredients

• 2 teaspoons extra-virgin olive oil

• 2 cups chopped red bell peppers

• 2 cups chopped yellow onion

• 8 ounces cremini mushrooms, halved

• ½ teaspoon kosher salt, divided

• 3 tablespoons all-purpose flour

• 1 tablespoon tomato paste

• 3 tablespoons minced garlic

• ¼ cup chopped fresh oregano

• ½ teaspoon crushed red pepper

• ½ cup red wine

• 4 pounds bone-in, skinless chicken thighs, trimmed

• 1 (28 ounce) can fire-roasted diced tomatoes

• 1 cup unsalted chicken broth

• ¼ cup drained capers

• ¼ cup pitted Kalamata olives

• 3 cups water

• 1 ⅓ cups uncooked instant polenta

• ¼ cup grated Parmesan cheese

• ¼ cup torn fresh basil