Chicken Cacciatore With Portobello Mushrooms And Sage

1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering, about 2 minutes. Add 4 chicken thighs, skin side down, and cook without moving until skin is crisp and well browned, about 5 minutes. Using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate; brown remaining 4 chicken thighs, transfer to plate, and set aside.
2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1⁄2 teaspoon salt and cook over medium-high heat, stirring occasionally, until vegetables are beginning to brown, 6 to 8 minutes. When chicken is cool enough to handle, remove and discard skin. Add garlic to pot and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping browned bits from bottom of pot. Stir in broth, tomatoes, thyme, cheese rind, if using, 1⁄2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces halfway through cooking. Discard cheese rind, stir in sage, season with salt and pepper to taste, and serve.

CHICKEN CACCIATORE WITH WHITE WINE AND TARRAGON
Substitute 3 minced large shallots for onion, 10 ounces white mushrooms, quartered if large, halved if medium, for portobellos, dry white wine for red wine, and 2 teaspoons minced fresh tarragon for sage.