First chop the shallot and the parsley. Season the chicken with pepper and salt and then dredge in flour.
Bake the chicken parts with the skin downside in a generous amount of olive oil in a large skillet just until until both sides light golden (not fully cooked). Place them back to a plate and leave aside.
In the juices you will fry the shallot and parsley together with a bouquet (attach with kitchen rope) of bay leave and thyme for about 2-3 minutes. Add a large glass of white wine and bring to a boil.
Add the tomato paste and mix well. Place the chicken back into the skillet and on top pour the chicken stock and add the tomatoes. Let it cook for about 1 hour on low heath and covered with a lid. Flip the chicken part sides about 2-3 times.
After 1 hour add the mushrooms, mix and let it cook for 30 more minutes covered.
Serve with rice, potatoes or bread. Bon appétit!