Heat a pan over moderate heat and add olive oil. Season the chicken pieces with pepper and salt. Then add half of the chicken and cook skin side down, till browned and crispy.
Turn the chicken pieces over and cook for another 5 minutes. Then remove to a plate and keep browning in small-batches till chicken is browned. Reserve 1 tbsp of the drippings in the pan.
Add the mushrooms, onions and a pinch of salt into the pan with the reserved drippings. Cook medium-high-heat till the veggies start to brown and the moisture disappears.
Add red pepper flakes and garlic to the pan and then sauté till aromatic for 30 seconds. Stir in the flour and cooking and stirring for a few minutes.
Then add tomatoes, wine, tomato paste, parmesan rind, bay leaves, thyme, red bell pepper and oregano.
Remove skin from the chicken and discard and then add the skinless chicken pieces to the pan, pressing down them to the sauce so that they are covered. Bring to a boil, cover and lower the heat to reduce. Simmer till the chicken is tender for 40-45 minutes.
Halfway through cooking, then move the chicken pieces around or flip them over to ensure even cooking.
Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if necessary.
Garnish with fresh chopped coriander leaves. Serve over hot cooked spaghetti or polenta.