If it's not too late, or for next time... I have two variations from one of my favorite books, "Cover and Bake" enjoy!
Chicken Cacciatore with Portobellos and Sage
The parmesan cheese rind is optional, but highly recommended for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for sage.
Planning ahead: Chicken Cacciatore may be stored in an air-tight container in the fridge for up to 3 days. It may also be frozen for up to 3 mos. The chicken should be stored and reheated in the braising liquid. Reheat the dish in a covered saucepan or Dutch oven over medium-low heat, adding broth or water as needed to adjust the consistency.8 bone-in, skin on chicken pieces (preferably thighs, but others work as well), trimmed of excess skin and fat
salt and ground black pepper
1 teaspoon olive oil
1 medium onion, chopped medium
8 ounces portobello mushroom caps (about 3 medium), brushed clean and cut into 3/4-inch chunks
4 medium garlic cloves, minced or pressed through a garlic press
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) canned diced tomatoes, drained
2 teaspoons minced fresh thyme leaves
1 Parmesan cheese rind, about 4 by 2 inches (optional)
2 teaspoons minced fresh sage leaves
1. Adjust an oven rack to the lower-middle position; heat the oven to 300 degrees. Dry the chicken thighs thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking. Add four of the chicken thighs, skin side down, and cook without moving them until the skin is crisp and well browned, about 5 minutes. Turn the chicken pieces and brown on the second side, about 5 minutes longer, transfer to a large plate. Add the remaining chicken to the pot and repeat, then transfer them to a plate and set aside. Discard all but 1 tablespoon of fat from the pot; when the chicken has cooled, remove and discard the skin.
2. Add the onion, mushrooms, and 1/2 teaspoon salt to the empty Dutch oven. Cook over medium-high heat, stirring occasionally, until moisture evaporates and the vegetables begin to brown, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the wine, scraping the pot bottom and edges with a wooden spoon to loosen the brown bits. Stir in the broth, tomatoes, thyme, parmesan rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid. Bring to a simmer and place the pot in the oven. Cook until the chicken offers no resistance when poked with the tip of a paring knife but is still clinging to the bones, about 1 1/4 hours. Remove the pot from the oven.
3. Discard the cheese rind, stir in the sage, and adjust the seasoning. Serve immediately.
variation...Chicken Cacciatore with White Wine and Tarragonthis variation is based on chicken chasseur, the French version of cacciatore
Mince 3 large shallots; wipe clean 10 ounces white button mushrooms and quarter if large, halve if medium, or leave whole if small. Follow the recipe for CC w/portobellos and sage, substituting the shallots for the onions, the white button mushrooms for the portobellos, dry white wine for the red wine, and 2 teaspoons minced fresh tarragon leaves for the sage.
mmmmm... yummy...think I know what we're having tomorrow...