Ingredients

12 ounces yellow onion, peeled and cut vertically into ½-inch thick slices1 green bell pepper, cored, seeded, cut lengthwise into ½-inch-thick slices1 red bell pepper, cored, seeded, cut lengthwise into ½-inch-thick slices1 yellow bell pepper, cored, seeded, cut in ½-inch-thick slices lengthwise5 garlic cloves, peeled2 cans (15 ounces each) diced tomatoes, drained, juices discarded¼ cup tomato paste¼ cup white vermouth or other dry white wine1½ teaspoons oregano1 teaspoon basil1 teaspoon kosher salt½ teaspoon freshly ground black pepper3 pounds bone-in, skinless chicken thighs½ cup unbleached, all-purpose flour2 tablespoons extra virgin olive oil8 ounces portobello mushrooms, cut into ½-inch-thick slices1 bay leaf