1. Removed the skins from the chicken thighs, reserving them.
2. Season each chicken thigh with salt & pepper, then dredge in flour. Set aside.
3. Heat a large Dutch oven over medium heat. Add the chicken skins and cook until the fat is rendered, stirring occasionally. Discard skin. Remove all but 2 Tbsp fat. (Alternatively, 2 Tbsp olive oil can be used if skinless thighs are purchased)
4. Add 1/2 the chicken to the pot and cook, turning to brown well on all sides, about 5 minutes. Transfer to a platter and continue with remaining chicken.
5. Add onion to pot, cook until translucent. Add garlic and mushrooms. Cook about 5 minutes more, until vegetables are tender.
6. Raise heat to medium-high. Add the wine, scraping the bottom with a wooden spoon. Cook until most of the liquid has evaporated.
7. Add stock, tomatoes with juice, herbs. Stir to combine. Return the chicken to the pot. Submerge chicken in sauce. Bring to a simmer, cover and cook 30 minutes, until chicken is very tender and cooked through.
8. in a small bowl, make a paste of the butter and remaining flour. Stir half of paste into pot and cook 3 minutes. Ass rest of paste and cook three minutes more if additional thickening is desired.
9. Discard bay leaf.
10. Serve hot over polenta or pasta.
Notes: serve with polenta or over fettuccine
2. Season each chicken thigh with salt & pepper, then dredge in flour. Set aside.
3. Heat a large Dutch oven over medium heat. Add the chicken skins and cook until the fat is rendered, stirring occasionally. Discard skin. Remove all but 2 Tbsp fat. (Alternatively, 2 Tbsp olive oil can be used if skinless thighs are purchased)
4. Add 1/2 the chicken to the pot and cook, turning to brown well on all sides, about 5 minutes. Transfer to a platter and continue with remaining chicken.
5. Add onion to pot, cook until translucent. Add garlic and mushrooms. Cook about 5 minutes more, until vegetables are tender.
6. Raise heat to medium-high. Add the wine, scraping the bottom with a wooden spoon. Cook until most of the liquid has evaporated.
7. Add stock, tomatoes with juice, herbs. Stir to combine. Return the chicken to the pot. Submerge chicken in sauce. Bring to a simmer, cover and cook 30 minutes, until chicken is very tender and cooked through.
8. in a small bowl, make a paste of the butter and remaining flour. Stir half of paste into pot and cook 3 minutes. Ass rest of paste and cook three minutes more if additional thickening is desired.
9. Discard bay leaf.
10. Serve hot over polenta or pasta.
Notes: serve with polenta or over fettuccine
