Ingredients

• 2 pounds bone-in chicken thighs, drumsticks, or a combination
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided, plus more as needed
• 2 tablespoons olive oil, divided
• 8 ounces mixed fresh mushrooms, such as shiitake, oyster, and baby bella, thinly sliced
• 1 tablespoon coarsely chopped fresh parsley leaves, plus more for garnish
• 1 teaspoon coarsely chopped fresh oregano leaves, plus more for garnish
• 1/2 teaspoon fresh thyme leaves (from 2 sprigs), or 1/4 teaspoon dried thyme
• 1 medium shallot, thinly sliced lengthwise
• 3 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 (14.5-ounce) can whole peeled tomatoes
• 6 to 8 thinly sliced Castelvetrano olives (optional)
• Cooked pasta or crusty bread, for serving (optional)

1. Heat the oven to 350ºF. Pat 2 pounds bone-in chicken thighs or drumsticks dry with paper towels. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper; let sit for 5 minutes.
2. Heat 1 tablespoon of the olive oil in a large 12-inch oven-safe sauté pan over medium heat until shimmering. Arrange the chicken skin-side down in a single layer and sear until the bottom is golden-brown, 12 to 15 minutes. Flip and cook for 2 minutes more. Using tongs, transfer to a large plate skin-side up (the chicken might not be cooked through).
3. Add the remaining 1 tablespoon olive oil, 8 ounces thinly sliced fresh mixed mushrooms, 1 tablespoon coarsely chopped fresh parsley leaves, 1 teaspoon coarsely chopped fresh oregano leaves, 1/2 teaspoon fresh thyme leaves, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring often and scraping up the brown bits from the bottom of the pan, until the mushrooms are softened, about 2 minutes.
4. Push the mushrooms to the edges of the pan. Place 1 thinly sliced medium shallot and 3 thinly sliced garlic cloves in the center of the pan. Cook until the shallot and garlic are soft and fragrant, about 2 minutes. Stir 2 tablespoons tomato paste into everything and cook for 1 minute more.
5. Pour in 1/2 cup dry white wine and cook until reduced by half, about 2 minutes. Stir in 1/2 cup low-sodium chicken broth, increase the heat to medium-high, and cook, stirring occasionally, for 2 minutes. Add 1 (14.5-ounce) can whole peeled tomatoes and their juices, crushing and breaking up the tomatoes into small pieces with your hands as you do so.
6. Return the chicken to the pan skin-side up in a single layer. Bring to a boil. Transfer the pan to the oven. Bake, stirring every 20 minutes and scraping the dark bits from the sides of the pan with a wooden spoon, until the sauce is thickened and darkened in color, 40 minutes to 1 hour total.
7. Garnish with more chopped parsley, oregano, and 6 to 8 thinly sliced green Castelvetrano olives if desired. Serve with pasta or crusty bread if desired.