Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes, then remove the chicken to a plate.

In the same pot (keep the rendered fat), add the sliced mushrooms and diced onion. Sauté for 5-7 minutes until the onions are soft and mushrooms are browned.

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.

Add the crushed tomatoes, chicken broth, dried thyme, and the bay leaf. Stir to combine.

Nestle the chicken thighs back into the sauce, skin-side up. Reduce the heat to low, cover the pot, and simmer for 25 minutes.

Remove the lid and simmer for an additional 10 minutes to allow the sauce to thicken slightly.

Discard the bay leaf. Taste the sauce and adjust salt and pepper if needed. Garnish with fresh parsley before serving hot.