8 bone-in, skin-on chicken thighs (3½ to 4 pounds), trimmed

2½ teaspoons salt, divided

½ teaspoon freshly ground black pepper

½ cup all-purpose flour

2 tablespoons extra virgin olive oil

1 large yellow onion, halved and thinly sliced

6 cloves garlic, minced

8 ounces bella or cremini mushrooms, sliced

2 red bell peppers, cut into ¼-inch strips

¾ cup dry red wine

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes (fire-roasted or regular)

¼ cup tomato paste

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 teaspoon dried oregano

1 tablespoon honey

Fresh chopped parsley, for garnish (optional)