INGREDIENTS
4 1/2 lb
Chicken legs
2 cups
Artichoke hearts
1
Bell pepper
1
Carrot
8 cloves
Garlic, whole
1/3 cup
Italian parsley
1
Leek, large
1/2 lb
Mushrooms, wild mixed
1 lb
Oyster mushrooms
2 tbsp
Sicilian oregano (crumbled or 1 sprig rosemary 10 thyme, sprigs
1 cup
Black olives
1 tsp
Red pepper flakes + more
4 tsp
Sea salt + more
3 tbsp
Olive oil
1 1/4 cups
Red wine or dry white wine
2
Leaves bay
1 oz
X28 can san marzano tomatoes (lightly crushed)