Cozy comfort food for cold winter days. You can't go wrong with chicken braised in red wine, tomatoes, mushrooms, and plenty of herbs. The sauce is everything -- thick, rich, hearty, and herbaceous.
Remove and reserve most of the oil from the pan, until only a thin coat remains, about 1-2 Tbsp. (You can use the reserved fat later on if the pan gets too dry.)
Add mushrooms. Saute until brown on all sides. Remove and set aside.
Add onion, carrots, celery, bacon, oregano, thyme, chile flakes. Add a pinch of salt and cook until softened, for a good 10-15 minutes. If the pan gets too dry or dark, add some reserved fat and lower heat.
Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and break them up with the back of the wooden spoon. Add red wine and bay leaves. Add the mushrooms and all their liquid. Scrape all the fond off the bottom of the pan with a wood spoon. Bring to a simmer.
Add chicken, making sure to include any accumulated juices. Cover and move to oven for 30 minutes, until chicken is very tender.
Mix in the fresh herbs into the mixtures, reserving some for garnish. Taste and adjust seasoning, adding more salt and pepper if needed. Serve with mashed potatoes, polenta, white bean puree, or crusty bread.