- 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess skin and fat [Sadly, I used the boneless, skinless kind.]
- Salt and ground black pepper
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 6 ounces (about 3 medium) portobello mushroom caps, wiped clean and cut into 3/4-inch dice
- 4 medium garlic cloves, minced or pressed through a garlic press
- 1 1/2 tablespoons unbleached all-purpose flour
- 1 1/2 cups dry red white [I used Chianti]
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 teaspoons minced fresh thyme leaves
- 1 Parmesan cheese rind, about 4 by 2 inches (optional) [Nope]
- 2 teaspoons minced fresh sage leaves
Mise en place. Too bad I messed up and used boneless, skinless thighs instead.
Browning the chicken.
Brown the onions, mushrooms, and 1/2 teaspoon salt. Add garlic and cook until fragrant. Add flour and cook for about 1 minutes. Add wine (and to be honest, I think the wine should have been reduced here a bit at first) and deglaze. Add broth, tomatoes, thyme, 1/2 teaspoon salt, and pepper to taste. I accidentally added the sage here and cooked away all the flavor sadly.
Add the chicken back in and cook in a 300 degree oven for 30 minutes.
Scola's in Dracut, MA. It's a mighty different take than a marinara with red and green bell peppers and onions. (Typically, they get chicken parm)
I clearly really messed up when it came to misreading the ingredients list. Bones and skin of any animal will protect the meat from overcooking. I wish the recipe directed to reduce the wine to avoid having the dish taste boozy. And that I had remembered to put the sage in at the end rather than earlier. And interesting dish. Maybe I would try the variation for Chicken Cacciatore with White Wine and Tarragon at some point.