Olive oil, for coating
One 4- to 5-pound chicken, cut into 8 to 10 pieces
2 large onions, sliced
Pinch crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
1 red pepper, cut into 1/2-inch dice
1 yellow pepper, cut into 1/2-inch dice
1 pound cremini mushrooms, cleaned and sliced
2 cups dry white wine
Two 28-ounce cans Italian plum tomatoes, passed through a food mill or pureed
3 bay leaves
1 bundle thyme, tied with kitchen twine
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