3 pounds bone-in, skin-on chicken thighs (about 8 pieces)

1 tablespoon olive oil

Salt and black pepper, to taste

1 large onion, finely chopped

8 ounces fresh mushrooms, sliced

3 cloves garlic, minced

½ teaspoon crushed red pepper flakes (optional)

2 tablespoons all-purpose flour

1 cup dry white wine (or chicken broth)

1 (14.5-ounce) can diced tomatoes, not drained

2 tablespoons tomato paste

2–3 bay leaves

1 small Parmesan rind

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon dried oregano

1 large red bell pepper, seeded and chopped

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Heat a large Dutch oven or deep skillet over medium heat. Add the olive oil. Season the chicken generously with salt and pepper.
Place the chicken skin-side down in the hot pan, working in batches if needed. Cook until the skin is crisp and deeply browned. Turn and cook for about 5 minutes more. Transfer the chicken to a plate and set aside. Reserve about 1 tablespoon of the drippings in the pan.
Add the onion and mushrooms to the pan with a pinch of salt. Cook over medium-high heat until the vegetables are softened, lightly browned, and their moisture has evaporated.
Stir in the garlic and crushed red pepper flakes. Cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously for 1 minute.
Slowly pour in the wine, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano, and chopped bell pepper. Stir to combine.
Remove and discard the skin from the chicken. Return the chicken pieces to the pan, nestling them into the sauce so they are mostly covered.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 40–45 minutes, turning the chicken once halfway through, until the chicken is tender and fully cooked.
Remove and discard the bay leaves and Parmesan rind. Taste the sauce and adjust seasoning with salt and pepper if needed.
Garnish with fresh parsley and serve hot over pasta or polenta with crusty bread on the side.

Parmesan rinds add depth and body to the sauce and can be found in the cheese section of many grocery stores.
For a thicker sauce, uncover the pan during the last 10 minutes of cooking.
Chicken breasts may be used, but cooking time may vary slightly.
This dish tastes even better the next day as the flavors continue to develop.