7. Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Add the red bell peppers, onion and garlic and cook over moderately low heat, stirring often, until softened, 8 to 10 minutes. Raise the heat to moderately high and add the tomatoes, white wine, bay leaves and thyme sprig. Simmer the mixture until the liquid is nearly evaporated, about 5 minutes. Add the browned chicken pieces along with the reserved 3 cups of broth and bring back to a simmer. Cover partially and cook over low heat until the chicken is tender when pierced with a fork, about 45 minutes.