Hunter's-style chicken with mushrooms and peppers

Ingredients:

• 1 chicken (1.8 – 2.3 kg), cut into 8-10 pieces
• 2 cups dry white wine
• Olive oil, as needed
• Coarse salt
• 2 large onions, diced
• A pinch of crushed red pepper flakes
• 4 crushed and finely chopped garlic cloves
• 1 red bell pepper, diced into 1.5 cm (0.5 in) cubes
• 1 yellow bell pepper, diced into 1.5 cm (0.5 in) cubes
• 450 g of peeled and sliced ​​cremini mushrooms
• 2 jars (800 gr.) Italian plum tomatoes, passed through a sieve or pureed
• 1 bunch of thyme
• 3 bay leaves

Preparation:

1. Pour olive oil into a large, wide saucepan and heat over high heat. Season the chicken with salt and brown it in the hot oil, in batches if necessary. Once the chicken is browned, transfer it to a plate and discard most of the excess fat.
2. If necessary, add 1 tablespoon of olive oil to coat the bottom of the pan. Add the onion and crushed red pepper, season with salt, and simmer over low heat for 8-10 minutes. Add the garlic and cook for 1-2 minutes. Add the pepper and simmer until soft, about 2-3 minutes. Add the mushrooms, season with salt, and simmer until soft. Pour in the white wine and reduce by half.
3. Return the chicken to the pan and add the tomatoes. Taste for seasoning. Add a bunch of thyme and bay leaves. Bring the liquid to a boil and reduce the heat. Cover the pan loosely with a lid and simmer for 20-30 minutes. Check the sauce level periodically during cooking, adding more water if necessary. There should be enough liquid to cover the chicken.
4. Remove the chicken from the pan and place it on a beautiful serving plate. Taste the sauce to ensure it's seasoned enough, and adjust seasonings if needed. Skim off any excess fat from the surface of the sauce. Pour the sauce over the chicken. You've never tasted anything like this before!