6 chicken legs, with or without the skin (or 8 to 10 chicken thighs)

1/4 cup (60 ml) olive oil

8 oz (227 g) white button mushrooms, sliced or quartered

1 onion, thinly sliced

2 red bell peppers, seeded and cut into cubes

2 cloves garlic, finely chopped

3/4 cup (180 ml) white wine

1 can 28 oz (796 ml) diced tomatoes

2 tablespoons (30 ml) chopped flat-leaf parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil.

Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.

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