Chicken Cacciatore

Pat chicken dry; season with 1 1/2 tsp. salt. In a large skillet over medium-high heat, heat oil. Arrange chicken in skillet skin side down and cook, undisturbed, until skin is crispy and golden brown, 8 to 10 minutes. Turn chicken and cook until other side is lightly browned, about 3 minutes. Transfer to a plate skin side up. Repeat with remaining chicken.

Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add garlic, rosemary, and Italian seasoning and cook, stirring, until garlic is fragrant, about 1 minute more. Add tomato paste and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add crushed tomatoes and their juice to pan and stir to combine. Add wine, sun-dried tomatoes, basil, and capers and stir to combine.

Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet skin side up in a single layer. Simmer, uncovered, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.

Divide polenta among plates. Top with chicken, then spoon sauce over chicken. Sprinkle with parsley.