8 chicken thighs, 2½ to 3 pounds total
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons Emeril's Original Essence
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced yellow onions
8 ounces sliced button mushrooms
½ teaspoon red pepper flakes
2 tablespoons minced garlic
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh rosemary leaves
1 bay leaf
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
½ cup dry white wine
¼ cup tomato paste
2 tablespoons chopped fresh basil
Cooked pasta, for serving, optional
½ cup grated Parmesan cheese, for serving, optional
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ cup of the flour.
Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes.
Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.
Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes.
Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 ½ hours on high.
Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.