Instructions: Salt chicken, and dredge it in flour. Saute the onion in hot olive oil.

Saute the chicken in a mixture of vegetable oil and olive oil (olive oil burns faster than vegetable oil but tastes better). Add the onion to the chicken and keep the pan
warm. Saute the peppers and mushrooms in olive oil. When they are done and slightly caramelized, add to the chicken. Add in the stock (bouillon in water will
work well). Puree the tomatoes in the food mill or the blender and add to the chicken pan. Simmer about 1/2 hour.

Using instant polenta, follow the package directions and prepare enough for 4 people. While it is cooking, add in 2 bay leaves (be sure to take them out later).

After it is cooked, pour it out onto a wooden board or tray, where it will become
more stiff and will cool a bit. Remove the leaves now. Place small servings of
polenta onto a serving platter, and pile the chicken on top of it.

Thicken the liquid from the chicken pan (slightly, using cornstarch paste) and when it is thick, pour into a gravy boat and serve on the side with the platter.

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