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1
Cut the chicken into 8 serving portions (4 breast pieces, 2 thighs, 2 drumsticks).
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2
Generously salt and pepper each piece.
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3
In a 12-inch saute pan, heat 3 tablespoons olive oil over a medium-high flame until hot but not smoking.
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4
Working in batches if necessary so as not to crowd the pan, brown the chicken pieces, skin-side first, until all the pieces are golden brown on both sides, about 3 to 4 minutes per side.
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5
Remove from the heat.
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6
In a 14-inch saucepan, heat the remaining 3 tablespoons olive oil over a medium-high flame until hot but not smoking.
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7
Add the garlic and bay leaf and let cook until the garlic is soft and light golden brown, about 5 minutes.
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8
Add the chopped onion and continue cooking another 5 minutes.
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9
Clean the bell pepper, removing any seeds and interior ribs.
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10
Cut into 1-inch wide strips.
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11
Add the pepper strips and the wine to the onion mixture and continue cooking at a boil for 15 more minutes, letting the wine evaporate.
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12
Add the porcini mushrooms.
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13
Roughly chop the tomatoes, removing any seeds, and add the tomatoes to the pan with the peppers and onions.
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14
Season, to taste, with salt and pepper.
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15
Cook until the tomatoes begin to soften, about 5 minutes more.
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16
Add the browned chicken, skin side up, to the pan with the tomatoes and peppers.
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17
Begin adding the reserved porcini liquid, bit by bit, to keep the pan moist.
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18
Let simmer until the chicken is cooked through, about 6 to 7 minutes.
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19
Serve immediately, the chicken atop the pepper mixture, with a sprinkle of chopped parsley.
