Chicken Cacciatore

I am posting the recipe for Chicken Cacciatore because I told someone it was on the blog.....but low and behold, I never posted it.  Oooops, sorry.  This is from Cook's Illustrated.  I love them. I use brown rice flour in place of the wheat flour. I also use only half the amount of chicken they suggest and double the mushrooms.  I like the sauce better than the chicken.  Lastly, I cut the amount of garlic in half.  I'm not a garlic fan.  The recipe posted reflects the changes I make.


Ingredients:
4 bone in chicken thighs
2  teaspoon olive oil
1 medium onion , chopped
10-12 oz portabello mushrooms
 3 medium cloves garlic , minced
1 1/2 tablespoons rice flour
1 1/2 cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can (14 1/2 ounces) diced tomatoes , drained
2 teaspoons minced fresh thyme leaves
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 teaspoons minced fresh sage leaves


Directions:1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high 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.
2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Add garlic to pot and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer 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, and serve.