Braised Chicken with Mushrooms and Tomatoes | America's Test Kitchen

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 6 ounces portobello mushroom caps, cut into ¾-inch pieces
• 4 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• 1½ tablespoons all-purpose flour
• 1½ cups dry red wine
• ½ cup chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 Parmesan cheese rind (optional)
• 2 teaspoons minced fresh sage