In a large bowl combine the chicken pieces, wine, garlic, bay leaves and parsley. Cover and marinate in the fridge for at least 4 hours, but preferably overnight.
Preheat your oven to 350˚F.
Place the dried mushrooms in a bowl and cover with boiling water. Let sit for 15 minutes. Remove the mushrooms and squeeze out the excess water. Set aside the softened mushrooms and keep the soaking liquid.
Remove the chicken pieces from the marinade and pat dry using paper towel. Reserve the marinade. Place some flour in a large bowl. Add the salt and pepper. Coat each piece of chicken in the flour.
Heat the oil in a large, dutch oven or heavy bottomed pot. Sear the flour-coated chicken pieces until golden on all sides. Transfer to a paper towel-lined plate. You will need to do this in batches. After all the chicken is seared, fry the carrots and onion. Add more oil if the pan is too dry. Fry for about 5 minutes or until the vegetables have softened. Add the garlic and mushrooms and fry for another 2-3 minutes. Stir in the tomato paste until incorporated. Add the chicken, soaked mushrooms, reserved marinade and the canned tomatoes. Stir so that everything is evenly combined. Bring the mixture to a gentle simmer. Cover and transfer to your preheated oven. Cook for one hour, stirring once halfway through.
After an hour of cooking, remove from the oven. Taste your sauce and adjust the salt and pepper to your liking. If you find the sauce to be too thick, you can add some of the reserved liquid from the mushrooms. Keep warm until you are ready to serve. Top with some fresh parsley before serving.
If you are not comfortable breaking down your chicken into pieces, you can ask your butcher or buy the chicken pieces separately (preferably 2 bone-in breasts, 2 legs and 2 wings.)