8bone-in, skin-on chicken thighs(about 2 ½ to 3 pounds)
Kosher salt and freshly ground pepperto taste
1medium yellow onion, halved and sliced
1bell pepper, any color, cored and sliced
8ouncessliced button or cremini mushrooms or diced portobellos
3clovesgarlic, minced
4teaspoonsall-purpose flour
1cupdry red wine
½cupless-sodium chicken broth
1(28-ounce) can crushed tomatoes
1tablespoonfresh thyme leavesor 1 teaspoon dried
1 ½teaspoonsminced fresh oreganoor ½ teaspoon dried
¼teaspoonred pepper flakes
¼cupchopped flat-leaf parsley, divided
Cooked pasta, rice, polenta or mashed potatoes to serve (optional)
Instructions
Preheat the oven to 300°F.
Season the chicken with salt and pepper. In a Dutch oven or large heavy pot with a lid, heat the olive oil over medium high heat until shimmering. Add half of the chicken, skin side down, and let cook, undisturbed, for 5 minutes until the skin has become crispy and browned. Flip the chicken and cook for 5 more minutes, until the underside is browned. Transfer the chicken to a plate, and repeat with the remaining chicken thighs. When the chicken is cool enough to handle, remove the skin and discard or reserve it for stock (see Note).
Pour off all but one tablespoon of fat from the pot, and return the pot to medium high heat. Add the onion, pepper, and mushrooms, season with salt and pepper and saute for about 8 minutes until the vegetables start to brown, and any liquid that is released has evaporated. Add the garlic and stir for one more minute until you can smell the garlic. Add the flour and stir for a minute until well combined. Add the wine, scraping the bottom of the bottom to release any browned bits stuck to the bottom. Stir in the broth, tomatoes, oregano, thyme, oregano and red pepper flakes. Stir in half the parsley.
Add the chicken to the pot, tucking the chicken into the sauce so that it is at least mostly submerged. Bring to a simmer and then cover the pot and transfer it to the oven. Bake for 30 minutes or so, until the chicken is cooked through.
Serve the chicken in a shallow serving bowl with the vegetables and sauce, sprinkled with the remaining parsley. Serve with the starch of choice, if desired.
Notes
I love adding extra chicken skin to stock, crispy or not, even from a rotisserie chicken. If you keep a freezer proof zipper close baggie in the freezer you can add bit of trimmed chicken and skin to the bag as you cook, and when the bag is full, or you are making stock anyway, just add the assortment of bits and pieces to enrich your stock. Even if you end up skimming fat from the final stock, it’s still a nice way to bump up the flavor of the broth.