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In a large saucepan, stir together tomatoes, broth, vinegar, garlic, chile flakes and salt. Simmer 5 minutes.
Meanwhile, remove wings and drumsticks from chicken and set aside for another use. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.
Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan.