Brush oil all over the chicken pieces and then with salt and pepper.

Heat the oil (2 tbsp) in a large skillet over medium-high heat.

Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).

Flip the chicken pieces and sauté for another 8 minutes.

Transfer the chicken to a rimmed baking sheet, or platter, and set aside.

In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.

Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.

Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.

Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ tsp salt and ½ tsp black pepper. If desired, stir in ½ tsp red pepper flakes.

Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.

Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.

Plate chicken pieces with sauce poured over the top.