3 cups Parmigiano and Herb-Fortified Stock, recipe follows
6 Roasted Tomatoes, recipe follows
2 large red bell peppers
2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced
2 medium sweet onions, thinly sliced
3 to 4 cloves garlic, chopped or sliced
1/4 cup dry sherry or 1/2 cup dry wine, white or red
1 1/2 teaspoons smoked sweet paprika
A couple pinches saffron (20 to 24 threads)
1 cup quick-cooking polenta
A handful freshly grated Manchego cheese
A handful fresh flat leaf parsley, chopped
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
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