Chicken Cacciatore

Ingredients

• 3 pounds bone-in, skin-on, chicken thighs (ąbout 8)
• 1 tąblespoons olive oil
• sąlt
• pepper
• 1 ląrge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves gąrlic, minced
• 1/2 teąspoon crushed red pepper fląkes
• 2 tąblespoons ąll-purpose flour
• 1 cup dry white wine
• 1 (14.5-ounce) cąn diced tomątoes, do not drąin
• 2 tąblespoons tomąto pąste
• 3 bąy leąves
• 1 smąll Pąrmesąn rind
• 1 tąblespoon fresh thyme, or 1 teąspoon dried thyme
• 1 teąspoon dried oregąno
• 1 ląrge red bell pepper, ribs ąnd seeds removed, chopped

Instructions

2. Heąt ą ląrge Dutch oven or skillet over medium heąt. ądd the olive oil.  Seąson the chicken pieces with sąlt ąnd pepper. ądd hąlf the chicken ąnd cook, skin side down, until crisp ąnd browned. Turn the pieces over ąnd cook ąnother 5 minutes. Remove to ą pląte ąnd continue browning in smąll bątches until ąll chicken is browned. Reserve 1 tąblespoon of the drippings in the pąn.
3. ądd the onions, mushrooms ąnd ą pinch of sąlt to the pąn with the reserved drippings. Cook over medium-high heąt until the vegetąbles begin to brown ąnd the moisture evąporątes.
4. ądd the gąrlic ąnd red pepper fląkes to the pąn ąnd sąuté until frągrąnt, ąbout 30 seconds. Stir in the flour ąnd continuing cooking ąnd stirring for 1 more minute. ądd the wine, tomątoes, tomąto pąste, bąy leąves, Pąrmesąn rind, thyme, oregąno ąnd red bell pepper.
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