Chicken cacciatore

Season the skinless bone-in drumsticks and thighs with salt and pepper on one side and lay them in a shallow Dutch oven with plenty of extra virgin olive oil; season the other side.

Flip and sear the second side; do not rush. Remove; the chicken is not cooked through.

Crush the canned whole plum tomatoes by hand, discarding any hard spots.

Add the mushrooms to the pan with a touch of salt; no extra fat is needed. Cook five to seven minutes until the brown bits release from the bottom of the pan.

Add the garlic and cook about a minute to get rid of the raw taste.

Add the red wine (transcribed 'little more low action') and cook for a minute or so.

Add the crushed tomatoes, a pinch of salt and pepper.

Add one and a half large sprigs of rosemary, then return the chicken with all its resting juices.

Partially cover and simmer an hour and a half to two hours, or cover and cook in a 325 oven for a few hours.

Finish with fresh parsley; serve over polenta, mashed potatoes or noodles.