Stovetop Chicken Cacciatore — Fork-Tender in One Hour

0 Pat [wprm-ingredient text="3 pounds bone-in chicken thighs (6-8 pieces)" uid="0"] dry with a paper towel. Season generously on both sides with salt and pepper. Sprinkle [wprm-ingredient text="1 tablespoon all-purpose flour" uid="6"] on both sides, patting off any excess.
1 Pour [wprm-ingredient text="¼ cup extra virgin olive oil" uid="2"] into a large (12-inch) saute or braising pan and place over medium-high heat for a minute or two. When the oil begins to shimmer, arrange the chicken in the pan, skin-side down.
2 Cook the chicken until the skin is golden brown, 6-8 minutes. Turn the pieces over and cook another 2 minutes. Remove the chicken to a plate.
3 Stir [wprm-ingredient text="2 thinly sliced shallots" uid="3"] and [wprm-ingredient text="1 chopped red bell pepper" uid="4"] into the fat in the pan. Cook 2-3 minutes, stirring frequently, until softened. Add  [wprm-ingredient text="½ pound cremini mushrooms, sliced  ½-inch thick" uid="5"] and 1 teaspoon salt. Cook, scraping up any browned bits from the bottom of the pan, until the mushrooms begin to release their liquid, 2-3 minutes. 
4 Add [wprm-ingredient text="1 tablespoon sliced garlic" uid="10"], [wprm-ingredient text="⅓ cup tomato paste" uid="7"], [wprm-ingredient text="¼ cup balsamic vinegar" uid="9"] and 1 tablespoon of the rosemary to the pan. Cook one minute, stirring to disperse the tomato paste into the cooking oil. Arrange the chicken pieces skin side up over the vegetables. Pour in [wprm-ingredient text="¾ cup chicken broth " uid="8"]and bring to a simmer.
5 Cover the pan and cook 25 minutes. Adjust the heat as needed to maintain a slow bubble without boiling. Turn the chicken over and cook, uncovered, 10 more minutes. The chicken should be very tender when prodded with a fork.
6 Taste the sauce for seasoning, adding more salt if needed. Sprinkle the chicken with the remaining tablespoon chopped rosemary and serve.