Pollo alla Cacciatora (Italian Chicken Braised with Tomatoes and Mushrooms)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 300 g Mushrooms
• 3 cloves Garlic
• 8 pieces Chicken thighs, bone-in, skin-on
• 200 ml Red wine, dry
• 800 g Canned chopped tomatoes
• 2 sprigs Fresh rosemary
• 15 g Fresh parsley

1. Finely slice the onion, slice the mushrooms, and thinly slice the garlic. Strip the rosemary leaves from the sprigs and roughly chop them. Roughly chop the parsley and set it aside for the end.
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Stir in the mushrooms and cook for 5 minutes until they start to colour and their liquid has mostly evaporated.
3. Add the garlic and rosemary and cook for 1 minute until fragrant. Nestle in the chicken thighs skin-side down and cook for 4 to 5 minutes until the skin is golden, then turn and cook for 2 minutes on the other side. If the pot looks dry, reduce the heat slightly rather than adding more oil.
4. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly. Tip in the canned tomatoes and bring back to a gentle simmer.
5. Cover and simmer on low for 25 to 30 minutes, turning the chicken once halfway through, until the meat is tender and cooked through. Uncover for the last 5 minutes if you want a thicker sauce. Taste and adjust by simmering a little longer if the sauce needs more reduction.
6. Stir in most of the parsley and simmer for 1 minute. Rest off the heat for 5 minutes so the sauce settles. Serve with the remaining parsley scattered over the top.

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