8 chicken thighs boneless skinless |
salt and pepper |
flour, for dredging |
1/4 cup(s) evoo |
1 pound(s) hot italian sausage |
1 bulb(s) fresh fennel thinly sliced |
1 ounce(s) onion thinly sliced |
1 red or green pepper seeded and thinly sliced |
1 fresno or cubanelle pepper seeded and thinly sliced |
1 teaspoon(s) red pepper flakes |
4 clove(s) garlic thinly sliced |
2 tablespoon(s) tomato paste |
1/2 cup(s) dry red or white wine |
1 can(s) 28 oz diced tomatoes |
1 teaspoon(s) sugar |
3 cup(s) chicken stock divided |
1 tablespoon(s) dried basil |
2 cup(s) milk |
1 cup(s) polenta |
2 tablespoon(s) butter |
1/3 cup(s) parmagiano reggiano cheese grated |