Step 1Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thighs for 1 minute each side, or until fillets are golden.
Step 2Add the capsicum to the pan and sauté for 2 minutes, or until just softened. Add olives, pasta sauce, wine, oregano and 1/4 cup water. Bring to the boil, then reduce heat to low and simmer for 10 minutes, or until chicken is cooked right through.
Step 3Meanwhile, place stock and 3/4 cup water in a medium saucepan; set over high heat. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, stirring it constantly. Simmer, stirring occasionally, for 10 minutes, or until soft. Stir in parmesan.
Step 4Serve cacciatore with creamy polenta and steamed broccolini. Garnish with herbs, if using.