Sear chicken until golden. Set aside. In the same pan, add onion, carrots, celery, red bell pepper, and mushrooms. Sauté for 5 minutes.
Stir in the minced garlic, dried oregano, thyme, and red pepper flakes. Cook for about 1 minute until fragrant.
Add the wine and crushed tomatoes and return the browned chicken to the pan. Bring to a gentle simmer, cover, and cook for 30 to 40 minutes.