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Working in large, deep frying pan or casserole, add a thin layer of olive oil, then lay in the chicken thighs skin side down and put the pan on a medium-low heat.
Leave to fry until the skin is golden, then turn over the chicken pieces and brown the other side – this should take about 20 minutes in all.
Meanwhile, nick the tomato skins, plunge them into boiling water for three minutes, then lift the tomatoes into cold water, at which point the skins should slip off easily.
Halve the tomatoes, scoop out and discard the seeds and cut away any tough bits, then roughly chop the flesh.
Wipe the mushrooms and quarter them.
Season the chicken with salt and pepper, then add the mushrooms and toss for a minute.
Pour in a glass of the white wine, let it whoosh, then add the tomatoes and minced garlic, and leave to simmer for 20 minutes.
Towards the end of the cooking, stir-in the parsley.
In the last minutes of the cooking time, fry the cubed bread in olive oil with a little salt to make croutons, then serve the chicken with a few croutons on each plate.