Chicken cacciatore with creamy polenta

1 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook chicken thighs for 1 minute each side, or until golden.

2 Add capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and ¼ cup water. Bring to the boil. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.

3 Meanwhile, in a medium saucepan set over a high heat, place stock and 1¼ cups of water. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.

4 Serve cacciatore with creamy polenta and steamed broccolini. Garnish with herbs, if using.