Combine cornstarch, paprika, salt and pepper in a plastic bag. Pat chicken dry then add to bag. Shake to lightly coat the chicken pieces.
Heat 1 tablespoon oil in Dutch oven over medium heat. Add chicken in batches and brown on both sides. Transfer to a plate as they are browned.
Add another 1 tablespoon oil to the Dutch oven and add onion, celery, carrot, peppers, mushrooms and garlic. Saute for 5 minutes.
Add tomatoes, wine, chicken stock, oregano, basil, red pepper flakes and bay leaf and bring sauce to a boil.
Return chicken to the pot. Reduce heat, cover and simmer stirring occasionally for 45 minutes or until chicken is tender.
Remove bay leaf before serving.