Ingredients

The following ingredients have 4 Servings
  • 4.5 lb chicken legs (drumsticks or thighs or a mix)
  • 1 oz x28 can San Marzano tomatoes (lightly crushed)
  • 1 1/4 c red wine or dry white wine
  • 1 lb oyster mushrooms
  • 1/2 lb wild mushrooms (mixed)
  • 1 large leek (sliced)
  • 8 cloves garlic (whole)
  • 1 bell pepper (sliced)
  • 1 carrot (chopped)
  • 3 tbsp olive oil
  • 4 tsp sea salt + more to taste
  • 1 tsp red pepper flakes + more to taste
  • 2 tbsp Sicilian oregano (crumbled or 1 sprig rosemary 10 thyme sprigs)
  • 2 leaves bay
  • 1/3 c Italian parsley (roughly chopped)
  • 2 c Artichoke hearts (steamed, optional)
  • 1 c black olives (optional)

Instruction

  • Preheat your oven to 375”F
  • Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
  • Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
  • Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.