Pollo Caccaitore Prezzemolo e Olivas (Chicken caccitori with herbs and olives)
1 frying chicken cut into pieces, or 8 chicken thighs without skin (if you use skin on, brown and pat dry)
1 onion -- chopped finely
1 c fresh parsley divided equally
1/4 pound mushrooms thinley sliced
1 small can chopped olives
1 can chopped tomatoes, drained
1-2 tablespoons olive oil
1 cup sauterne. (can substitute white wine, but if sweet, need to add juice of one lemon;For non-alcoholic substitute 2-3 tablespoons wine vinegar in 8 oz water
4 cloves garlic, chopped very fine
2-3 T Fresh basil, chopped (or 1/2 tsp, dried)
1 bay leaf
1 sprig rosemary (or 1/4 tsp, dried)
1/2 tsp whole peppercorns
1/4 teaspoon fennel seeds
salt to taste

Easy way- put all of above ingredients except 1/2 the parsley into crock pot, put on lid, and cook for 6 hours, (or all day) on low. When you come home add last 1/2 cup parsley and crank up the pot to high for 1/2 hour without the lid on, while you set the table and make a salad and some bread. Adjust seasonings if needed. (This will cook off the alcohol in the wine)

I used to serve this with buttered noodles, a salad and fresh sourdough bread. Always used skin on chicken and browned it. This is the newer lighter version, but still wonderful and easy. The orignal recipe is below.

Traditional recipe: brown chicken in olive oil, remove to dutch oven (crockpot). Saute onion, garlic, olives, and mushrooms in pan, remove and deglaze pan with sauterne, add parsley, basil, peppercorns and tomatoes, heat to steaming and pour over chicken. Simmer several hours. Just before serving add 2Tb fresh parley, 2 tablespoons sweet butter and salt to taste. Serve over favorite pasta, with garlic toast and salad