Ingredients for 4 servings:
1. 4 bone-in skinless chicken thighs
2. 4 bone-in skinless chicken legs
3. 1/4 cup olive oil
4. 3/4 cup dry red wine
5. 1 (15 ounce) can Italian-style tomato sauce
6. 1 (6 ounce) can tomato paste
7. 1 teaspoon dried oregano
8. 1 teaspoon dried basil
9. 1 bay leaf
10. 3 cloves garlic, minced
11. 2 cups fresh mushrooms, stems removed
12. 1 cup chopped onion
13. 1/2 cup pimento stuffed olive, sliced
14. 1/2 cup sliced celery
15. 1/2 cup chopped green pepper
16. 1/4 cup water
17. 2 tablespoons all-purpose flour
18. 1/2 cup freshly grated parmesan cheese

Directions:
1. Brown chicken in olive oil in skillet on both sides.
2. Remove chicken from skillet and place in the bottom of crock pot.
3. Deglaze bottom of skillet with red wine, stirring to get up all the browned bits.
4. Add the tomato sauce and tomato paste and stir until mixed well.
5. Stir oregano, basil, bay leaf, and garlic into sauce.
6. Place mushrooms, onions, olives, celery, and green pepper over the chicken in the crock pot.
7. Pour the sauce over all.
8. Cover and cook on low for 6-8 hours or until chicken is done.
9. Check consistency of sauce in crockpot.
10. If it needs thickening, whisk together flour and water in a small dish.
11. Remove chicken and bay leaf from crock pot, discarding bay leaf and keeping chicken warm.
12. Stir flour slurry into sauce and cook, covered, on high, for 5-10 minutes, or until thickened.
13. Serve chicken with vegetable sauce spooned over, garnished with parmesan cheese (if desired).