Increase heat to medium high, add Olive Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Fennel, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Celery, and Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.
Reduce heat to medium, add Garlic sauté for 30 seconds.
Remove Vegetables, set aside leaving Oil. Add Butter, Garlic Powder, and Mushrooms, Sauté 5 minutes, (until most of moisture evaporated) Deglaze pan with 1/4 of the Wine, allow Wine to mostly reduce.
In a pot add Vegetables, Tomatoes, Chicken Stock, Basil, Rosemary, and Oregano, Salt, and Pepper, mix well. Add Chicken into pot. Add in White Wine, simmer uncovered for 10 minutes.
Cover pot, then simmer for 1 hour.
Roux:
- In a skillet on medium heat, add Butter, allow to melt Butter, sauté for 3 minutes, (until frothing slows). Add Flour sauté for 3 minutes.
Add the Roux to the pot, simmer uncovered until sauce thickens, mixing constantly.