1. Heat the olive oil over medium-high heat in a large sauce pot or Dutch oven until hot. Add the chicken thighs and cook until well-browned underneath, 4-5 minutes. Flip chicken and cook until brown on the other side, another 3-4 minutes. (Note that you may need to do this in 2 batches so as to not crowd the pan. If the chicken is crowded, it will steam instead of browning. Transfer chicken to a plate and set aside.
2. Reduce heat to medium and add the onion and bell pepper to the pot. Cook, stirring often, until softened and slightly brown, about 3-4 minutes.
3. Add the garlic, salt, Italian seasoning, and black pepper. Cook while stirring for 30 seconds.
4. Add the diced tomatoes, wine, tomato sauce, and tomato paste. Stir to combine.
5. Add the chicken back to the pot, increase the heat to high, and, while stirring often, bring the mixture up to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until chicken is cooked through to 165°F and the sauce has reduced a bit, about 20 minutes.
6. If you would like the sauce to be thicker, in a small bowl combine the cornstarch and water until smooth. Stir it into the pot and stir and cook until sauce has thickened, 2-3 minutes. 
7. Taste the sauce and add more salt, if desired.

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