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.

After you brought the chicken cacciatore to a simmer on the stove top cover it with a tight lid.Transfer the pot to the preheated oven and cook for 50 minutes. Remove the lid and add in the remaining mixed wild mushroom. Adjust seasonings to your taste and cook an additional 20 minutes uncovered, until the gravy has reduced to your liking and the chicken falls of the bone, tender.

Serve hot garnished with the Italian parsley and sprinkled with the olives or steamed artichokes on top.

Continue cooking the chicken cacciatore covered, on low flame for 50 minutes. Remove the lid, add the remaining mushrooms and continue cooking an additional 20 minutes until the chicken falls off the bone and sauce has reduced to your liking.Taste and adjust seasonings and serve.

Add all the ingredients to a slow cooker and cook on low for 8 hours. Remove the chicken and mushrooms and continue reducing the sauce until concentrated to your liking. Adjust seasonings and serve sprinkled with fresh parsley.