Cooking with Wine

Preheat the oven to 350°F
Lightly season the chicken with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, dredge in flour and brown in 3 tablespoons of the olive oil over medium-high heat in a large frying pan. While the chicken is cooking add the 8 thyme sprigs for flavor. Once the chicken is browned on both sides (about 3 minutes per side), reduce the heat and add some white wine and cook until almost completely reduced. Remove the chicken from the frying pan and set aside and discard the thyme sprigs.
In the braiser or Dutch oven, cook the onion over medium heat in the other tablespoon of olive oil until it is translucent. Add the garlic and cook for about 30 seconds.
Add the remaining ingredients, including the rest of the salt and pepper, except the tomatoes and cook until the mushrooms have released their juices - just about 5 minutes.
Add the tomatoes and cook until the dish is simmering. This only takes about 2-3 minutes. Once simmering, add the browned chicken, cover and transfer to the preheated oven to cook for 45 minutes. Once done, remove from the oven, let sit for 5-10 minutes before serving.