Ingredients

• 3 1/2 Pounds Chicken Thighs and Legs, Bone-In and Skin-On
• 1 Pinch Kosher Salt and Freshly Ground Pepper
• 1/2 Cup All-Purpose Flour
• 3 Tablespoons Olive Oil
• 1 Pound Cremini Mushrooms, Washed, Trimmed, and Quartered
• 1 Whole Yellow Onion, Thinly Sliced
• 5 Cloves Garlic, Thinly Sliced
• 3/4 Cup Dry White Wine
• 28 Ounces Diced Tomatoes and Juices
• 2 Whole Springs of Fresh Rosemary, Sage, or Thyme
• 1 Whole Bay Leaf

Directions

1. Preheat oven to 350°.
2. Season chicken all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each chicken piece in flour and tap off excess.
3. In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 4 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside.
4. Add mushrooms to pan and cook, scraping up browned bits with a wooden spoon and stirring occasionally, until browned all over, about 8 minutes. Add onion and garlic and cook, stirring and scraping up any browned bits, until softened, about 6 minutes.
5. Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables.
6. Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if desired.