Polenta with chicken braised in wine

Ingredients:

• 450 g of skinless, boneless chicken thighs, cut into pieces (remove fat)
• 225 g sliced ​​Spanish chorizo ​​sausage
• 1 cup white or red Rioja wine
• 1 can (800 g) of stewed tomatoes (drain some of the juice)
• 1 tbsp. l. olive oil
• Salt and ground black pepper
• 1.5 tsp paprika
• 1 large onion, quartered and thinly sliced
• 4 chopped cloves of garlic
• 3 cups chicken broth
• 1/2 cup coarsely chopped fresh parsley
• 1/2 cup sliced ​​piquillo pepper or chopped pimento pepper
• 1 tbsp. polenta fast food
• 2 tbsp (30 g) butter
• 1 tbsp. grated Manchego cheese

Preparation:

1. Heat olive oil in a cast iron skillet or large skillet over medium heat. Season the chicken thighs with salt and pepper to taste and paprika.
   
   Fry the chicken for a couple of minutes on each side, then add chorizo and sauté for a couple more minutes. Add the onion and garlic and cook for another 5 minutes. Pour in the wine to deglaze the pan, then add the tomatoes, peppers, and parsley. Reduce the heat to maintain a gentle simmer.
2. In a medium saucepan, bring the broth to a boil over high heat. Slowly pour in the polenta and stir until thickened, about 2-3 minutes. Add the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Top the polenta bowls with the braised chicken and serve.