Sear the chicken: Heat the oil in a large sauté pan or Dutch oven over medium-high heat. Once hot, place the chicken skin-side down legs in a single layer, skin-side down. Sear for about 8 minutes until the skin is crispy and nicely browned. Flip and sear the other side for 5-6 minutes until golden brown.

Set aside: Turn off the heat and transfer the chicken to a plate. Set aside.

Sauté the aromatics: In the same pan, melt 1 tablespoon of butter over medium heat. Add diced onions and sauté for 2 minutes. Add the garlic and mushrooms and cook for another 2 minutes.

Build the base: Stir in the tomato paste and sprinkle the flour over the vegetables. Mix well to coat everything evenly.

Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute to let the alcohol cook off.

Add stock and chicken: Pour in the chicken stock and bring it to a gentle boil. Return the seared chicken pieces back into the pan. Cover with a lid, reduce the heat, and simmer for about 35 minutes.

Finish the sauce: Add the tomatoes. Simmer uncovered for another 10–20 minutes, or until the sauce has thickened to your liking—rich but not too heavy.

Season and serve: Season with more salt and pepper if needed. Sprinkle the chopped parsley on top and enjoy!