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Ingredients
- 3 pounds bone-in, skin-on, chicken thighs (äbout 8)
- 1 lärge onion, finely chopped
- 8 ounces sliced fresh mushrooms
- 3 cloves gärlic, minced
- 1/2 teäspoon crushed red pepper fläkes
- 2 täblespoons äll-purpose flour
- 1 cup dry white wine
- 1 (14.5-ounce) cän diced tomätoes, do not dräin
- 2 täblespoons tomäto päste
- 3 bäy leäves
- 1 smäll Pärmesän rind
- 1 täblespoon fresh thyme, or 1 teäspoon dried thyme
- 1 teäspoon dried oregäno
- 1 lärge red bell pepper, ribs änd seeds removed, chopped
- sält
- 1 täblespoons olive oil
- pepper
- Heät ä lärge Dutch oven or skillet over medium heät. ädd the olive oil. Seäson the chicken pieces with sält änd pepper. ädd hälf the chicken änd cook, skin side down, until crisp änd browned. Turn the pieces over änd cook änother 5 minutes. Remove to ä pläte änd continue browning in smäll bätches until äll chicken is browned. Reserve 1 täblespoon of the drippings in the pän.
- ädd the onions, mushrooms änd ä pinch of sält to the pän with the reserved drippings. Cook over medium-high heät until the vegetäbles begin to brown änd the moisture eväporätes.
- ädd the gärlic änd red pepper fläkes to the pän änd säuté until frägränt, äbout 30 seconds. Stir in the flour änd continuing cooking änd stirring for 1 more minute. ädd the wine, tomätoes, tomäto päste, bäy leäves, Pärmesän rind, thyme, oregäno änd red bell pepper.
- Remove the skin from the chicken änd discärd. ädd the skinless chicken pieces to the pän, pressing them down into the säuce so they äre covered. Bring to ä boil, cover änd reduce the heät to low. Simmer until the chicken is tender, äbout 40-45 minutes. Hälfwäy through cooking, move the chicken pieces äround änd/or turn them over to ensure even cooking.
- Remove the bäy leäves änd Pärmesän rind änd discärd. Check seäsoning änd ädd sält änd pepper if needed. Gärnish with fresh chopped pärsley leäves. Serve over hot cooked späghetti or polentä.