Chicken Cacciatore

1. Season the chicken generously with salt and pepper. Heat 1 Tbsp olive oil on high heat in a cast-iron skillet. When the skillet is hot, sear the chicken with the skin side down first. Do not crowd the pan and do in batches if necessary (so the chicken won't be steamed).
2. Once the chicken is nicely browned, about 10-12 minutes, flip the chicken over and cook the other side until browned, about 10-12 minutes. Transfer to a plate and repeat this process until all pieces of chicken are done.
3. Meanwhile, in a large frying pan or a heavy-bottomed Dutch oven, heat 1 Tbsp olive oil on medium heat and cook garlic and bay leaves till fragrant.
4. Lower the heat to medium low heat and sauté onions until tender.
5. When onions are soft, add mushrooms and cook till tender.
6. Transfer the chicken into the pan/pot, skin side up.
7. Add wine, tomatoes, vegetable stock, and oregano. Break the tomatoes into small pieces with a wooden spatula. Cover with the lid and lower the heat. At a gentle simmer, cook for 60 minutes.
8. After simmering for an hour, taste and season with salt and pepper to your taste. Transfer the chicken to a serving platter, and increase the heat to high. Let the sauce reduce for about 2 minutes. The sauce should start thickening.
9. Pour the sauce over the chicken and garnish with parsley. I usually serve the dish with pasta.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.