Chicken Cacciatore with Portobello Mushrooms and Sage

Season chicken with salt and pepper. Heat oil in Dutch oven over mediumhigh heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate brown remaining chicken thighs, transfer to plate, and set aside.

Drain off all but 1 tablespoon fat from pot. Add mushrooms, onion, and 1/2 teaspoon salt saute over mediumhigh heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Once vegetables have browned, add garlic to pot and saute until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add broth, scraping pot bottom with wooden spoon to loosen browned bits.

Add tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste and stir to combine. Submerge chicken pieces in liquid, increase heat to high, and bring to boil cover, reduce heat to low, and simmer mixture until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper to taste, and serve.

Serves 4