Olive oil, as needed
1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
2 large onions, sliced
Pinch crushed red pepper flakes
4 garlic cloves, smashed and finely chopped
1 red pepper, seeded and cut into 1/2-inch dice
1 yellow pepper, seeded and cut into 1/2-inch dice
1 pound cremini mushrooms, cleaned and sliced
2 cups dry white wine
2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
1 bundle thyme
3 bay leaves
Sauteed Haricot Verts, see recipe
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