1. Heat a casserole dish over medium-high heat with olive oil and brown the chicken thighs and drumsticks on each side. Remove from the casserole dish and transfer to a clean plate to one side.
2. In the same dish sauté the onion, garlic, carrot, celery and bay leaf for approximately five minutes or until the ingredients soften. Add the mushrooms, chicken and white wine to the saucepan and allow it to simmer for five minutes.
3. Add the chopped tinned tomatoes, tomato paste and vinegar and bring to the boil. Reduce the heat to low and gently simmer for approximately 15-20 minutes stirring occasionally until the sauce has thickened and chicken is cooked through.
4. Serve your flavourful chicken cacciatore with freshly chopped parsley and mashed potatoes, couscous or rice.