Finely chop the onion, carrots, and celery. Heat 2 tablespoons of olive oil in a casserole pan over low to medium heat. Add the vegetables and garlic, and cook, stirring often until softened.
Push the vegetables around the sides of the pan and pour the remaining olive oil the center of the pan. Arrange the chicken legs and thighs in the pan so that they do not overlap one another. Let them brown for a few minutes on all sides, then pour the wine in and continue to cook until evaporated.
Add in the chopped fresh herbs, bay leaf, olives and tomatoes. Season with salt and pepper to taste, cover with a lid, and let the chicken cook for about 50 minutes over medium low heat, adding a ladle of vegetable stock or warm water whenever necessary.
Remove the pan from the heat, sprinkle fresh parsley on top and serve.
I prefer cooking chicken cacciatore on the stove because it makes the meat softer and more succulent while in the oven it tends to dry out more.
I like to leave the skin on but removing the skin makes the dish lighter.
If you don't like whole canned tomatoes, you can substitute them with passata.
You can also make chicken cacciatore without tomatoes and replace them with a little chicken broth.
Add a ladle of chicken or vegetable broth if the chicken dries out whilst it cooks.