Let the chicken thighs sit at room temperature for 30 minutes. Pat them dry with paper towels. Slice the onion into thin rings. Finely chop the carrot and celery. Crush the garlic. Cut the tomatoes into small pieces or crush them with your hands. Lightly salt the tomatoes.

Heat a large, wide pot. Add olive oil and sear the chicken. Place the chicken thighs skin-side down in the hot pot.

Sear for 5-6 minutes until the chicken forms a golden crust, then turn them over.

Continue browning for another 2-3 minutes on the other side.

Remove the chicken to a platter and cover to keep warm.

In the same pot, add the onion and sauté for 3 minutes.

Add the carrot and celery and sauté for 2 minutes.

Add the tomato paste, garlic, rosemary, and bay leaf, and sauté for 1 minute, crushing the tomato paste in the pot.

Deglaze with the wine and let the alcohol evaporate.

Add the tomatoes and bring to a boil.

Return the browned chicken to the cacciatore sauce and add a bit of hot water or chicken broth until the chicken is half-covered.

Once the chicken cacciatore comes to a boil, cover the pot with a lid, reduce the heat to low to medium, and simmer for 45 minutes until the chicken is tender. After 45 minutes, season the dish with salt and pepper. Simmer for an additional 10 minutes on low heat. Remove the chicken to a platter and keep warm.

Increase the heat to thicken the sauce with a vigorous boil.

Remove the rosemary and bay leaf, and use a potato masher to crush any remaining vegetable pieces until completely blended.

Pour the sauce over the chicken on the platter and serve with polenta.