A delightful chicken dish cooked in a rich tomato and wine sauce, enhanced with aromatic herbs and mushrooms.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Add the chicken thighs to the skillet and brown them on both sides, about 5 minutes per side.
Avoid overcrowding the pan to ensure even browning.
Remove the chicken from the skillet and set aside.
Place the chicken on a plate to catch any juices.
Add the leek and onion to the skillet and sauté until softened, about 3 minutes.
Stir frequently to prevent burning.
Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
This step helps thicken the sauce.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet.
The wine adds depth to the sauce.
Add the crushed tomatoes, garlic, mushrooms, thyme, rosemary, salt, and pepper to the skillet. Stir to combine.
Adjust the seasoning to taste.
Return the chicken to the skillet, reduce the heat to low, cover, and simmer for 30 minutes.
Ensure the chicken is fully submerged in the sauce for even cooking.
Sprinkle the parsley over the dish before serving.
Serve with crusty bread or mashed potatoes to enjoy the sauce.
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