Pat chicken thighs dry with paper towels, then season with a few pinches of salt and pepper.
Heat the olive oil in a large deep skillet or braiser over medium-high heat. One by one, dredge the chicken thighs in flour, shaking off any excess flour, and place in the heated skillet. Simmer the chicken until the exterior is just browned on both sides. Remove the chicken from the skillet and set aside on a plate.
Add the garlic, pearl onions, and mushrooms to the skillet. If you need a bit more oil, add it now. Simmer, scraping up pan bits and drippings from the chicken, stirring them in with everything else. (This will add a lot of extra flavor.) Simmer for until garlic is fragrant—about 3 minutes. Add the tomato paste and herbs, and stir to coat the veggies. At this point, slowly pour the wine into the skillet along with the chicken broth, crushed tomatoes, and olives. Add salt and pepper, bay leaves, and bring to a simmer. Simmer for about 5 minutes.
Bring the heat to low, transfer the chicken to the skillet nestling it into the sauce, and cover the skillet. Let the chicken simmer in the sauce for about 20 minutes, or until the meat is cooked through and the chicken has an internal temperature of 165º F.
Serve over pasta, grains, or spiralized veggies.