Cacciatore

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Soak the mushroom in hot water or stock.
Cut the leg quarter of chicken into three.
Marinate in olive oil, pepper and salt.
In rondeau on a medium high heat, add olive oil. Pan sear the chicken. Skin side down first. Cover. Turn.
Remove the chicken when done. In the same pan, sauce garlic and onion. Add the canned tomatoes. Let the moisture of the tomato evaporate. Wait until crackling sound is heard. Season lightly.
Add the tomato paste, pincage.
Add the green and red bell pepper and mushroom
Add chicken stock, more or less 4 ladle.
Add in the pan fried chicken. Cover. Boil then turn down to simmer until reduced to half.
When already reduced, add in olive, capers and basil. Cover.
Adjust the taste with seasonings. Transfer to medium cazuela.
Finish with parsley.