In a medium size bowl, mix flour with next eight seasoning ingredients until well combined, then put flour mixture in a gallon size ziploc bag.
Add several pieces of chicken to the bag of flour and shake until chicken is well coated. Add only enough so the chicken moves freely and isn't over crowded in the bag.
In a large Dutch oven or skillet, over medium heat, add 1/4 cup of the oil. When the oil is hot, remove chicken from the bag one piece at a time, shaking off any excess flour.
Add the chicken to the oil and brown for 2-3 minutes on each side. Remove the chicken and allow to drain on a paper towel lined pan until needed.
Repeat with remaining chicken in small batches so the chicken pieces have room in the flour and the pan without being crowded. Add more oil as needed to the pan in between batches, as needed.
Once all the chicken pieces are browned, add the onions to the same pan and sauté over medium heat for 2-3 minutes or until softened. Add the mushrooms and garlic. Continue to sauté until the mushrooms begin to wilt, 3-4 minutes.
Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a strong simmer. Stir in the bay leaf, thyme springs, 1/4 cup of the basil, and parsley, simmer for 3-4 minutes.