Farro With Chicken And Chanterelle Ragù

Ingredients

• 1/2 cup extra-virgin olive oil
• four 8- to 10-ounce chicken legs
• kosher salt and freshly ground black pepper, to taste
• 1 small yellow onion, chopped
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1/2 teaspoon chopped rosemary
• 2 teaspoon chopped thyme
• 1/2 cup dry white wine
• 1/2 cup canned whole san marzano tomatoes, crushed through a food mill or sieve
• 8 ounce chanterelles
• 2 quarts chicken broth, plus more to taste
• 1 pound farro, rinsed and soaked in cold water overnight
• chopped flat-leaf parsley, to taste