Cut and measure all the ingredients. Remove the skin from the chicken pieces and trim any excess fat from the thighs. Pat the chicken dry with paper towels and season with 1 teaspoon of salt. Heat a skillet over medium heat with the olive oil. Add the chicken pieces and brown them on both sides, then set aside. In the same skillet, without cleaning it, sauté the onion and garlic.

Add the cream and stir well, scraping up any browned bits from the bottom of the skillet. Add the spinach, tomatoes, oregano, basil, salt, and pepper, and mix well. Return the chicken to the skillet, cover with the sauce, cover, and cook over low heat for about 25 minutes, until the chicken is fully cooked and tender.

METHOD
In a pot over medium heat, sauté the onion, garlic, green bell pepper, and red bell pepper in olive oil. Add the water, milk, salt, pepper, butter, and basil. Bring the liquid to a boil. Reduce the heat and gradually add the polenta, whisking well. Let rest for a couple of minutes before serving.