Chicken Cacciatore with Portobellos and Sage
The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. Markets with cheese departments that cut Parmesan wheels in house often sell Parmesan rinds. Or, if you have a Parmesan wedge in the refrigerator, consider cutting off the rind for use in this recipe.
If you prefer, an equal amount of fresh rosemary can be substituted for the sage.
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- table salt
- ground black pepper
- 1 Teaspoon olive oil
- 1 onion
- 6 Ounces portobello mushrooms caps (about 3 medium)
- 4 garlic cloves
- 2 Teaspoons minced fresh thyme leaves
- 1 1/2 Tablespoons all-purpose flour
- 1 1/2 Cups dry red wine
- 1/2 Cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 Parmesan cheese rind, about 4 by 2 inches (optional) *
- 2 Teaspoons minced fresh sage leaves * *
Peel and chop 1 onion. Cut 6 ounces (about 3 medium) portobello mushroom caps into 3/4-inch dice. Peel and mince 4 garlic cloves. Drain 1 (14.5-ounce) can diced tomatoes in fine-mesh strainer. Mince enough thyme to yield 2 teaspoons. Mince enough sage to yield 2 teaspoons.
Adjust oven rack to middle position and heat oven to 300 degrees. Pat 8 bone-in chicken thighs dry with paper towels. Season chicken liberally with salt and pepper. Heat 1 teaspoon olive oil in large heavy-bottomed Dutch oven over medium-heat until shimmering but not smoking, about 2 minutes. Add 4 chicken thighs, skin side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, flip chicken and brown on second sides, about 5 minutes longer. Transfer browned chicken to large plate. Brown remaining thighs, transfer to plate, and set aside. When chicken has cooled, remove and discard skin. With spoon, remove and discard all but 1 tablespoon fat from Dutch oven.
Add onion, mushrooms, and 1/2 teaspoon salt to now-empty Dutch oven. Sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Add garlic and sauté until fragrant, about 30 seconds. Stir in 1 1/2 tablespoons flour and cook, stirring constantly, for about 1 minute.
Add 1 1/2 cups red wine, scraping pot bottom with wooden spoon to loosen browned bits. Stir in 1/2 cup chicken broth, tomatoes, thyme, 1 (4 by 2-inch) Parmesan cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste.
Add Chicken and Simmer
Add chicken pieces and accumulated juices, submerging chicken in liquid. Bring to simmer. Cover and place pot in oven. Cook until chicken offers little resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
Finish and Serve
Discard cheese rind. Stir in sage. Adjust seasonings with salt and pepper. Serve.