Season the chicken pieces with salt and pepper, then dredge them with flour.
In a Dutch oven over medium high heat and brown the chicken on both sides, working in batches as necessary. No need to cook through ... a nice crispy skin is what we're after. Remove to a platter and set aside.
In the same Dutch oven, add the onion and garlic and let them soften, 7-8 minutes. Add the carrots and mushrooms, cook about 5 minutes, then add the wine to deglaze, scraping the bottom of the pot to get all the browned bits. Add the tomato sauce and chicken broth, then the oregano and thyme. Stir to combine all of the sauce ingredients.
Place the chicken pieces on top of the sauce and bring to a boil. Lower the heat to a simmer, cover and finish cooking, 30-45 minutes.
Serve with polenta or mashed potatoes. I also love to add a green vegetable like green beans or green peas.
Notes
I often use some chicken breasts as well for those white-meat-lovers. I use bone-in, skin-on chicken breasts and cut them in half.You can use a gluten-free 1:1 flour blend if you want. You can also use a starch such as an organic, non-GMO potato starch, tapioca, or arrowroot to make it grain free.