Season chicken all over with 1 tablespoon Original Essence, 1 teaspoon salt and ½ teaspoon pepper. (Reserve an additional 1 tsp. of Essence.)
Put flour in a medium bowl, season with remaining teaspoon of Original Essence and dredge the chicken, coating completely. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat.
Add the chicken and brown for 3 minutes on each side. Remove chicken from the oil and set aside.
Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed.
Add the mushrooms and continue to cook 3 minutes longer. Add the garlic, ½ teaspoon salt, ½ teaspoon black pepper, bay leaves, thyme, basil and crushed red pepper, and cook 1 minute longer.
Stir in the wine, chicken stock and tomatoes.
Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover.
Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley.
