once all the chicken is brown, remove to a plate and discard most of the excess fat.
if needed to coat the bottom of the pan, add 1 tablespoon olive oil. add the onions and crushed red pepper, then season with salt, and sweat over low heat, 8 to 10 minutes. add the garlic and sweat for 1 to 2 minutes. add the peppers, and cook until they are soft, about 2 to 3 minutes. add the mushrooms, season with salt and cook until they are soft. add the white wine and reduce by half.
return the chicken to the pan and add the tomatoes; taste for seasoning. add the thyme bundle 