In a large pot, arrange chicken in a single layer. Add salt, peppercorns, pounded garlic, and bay leaves.
Add wine and enough water to cover chicken to about 1-inch high or about 6 cups. Over medium-high heat, bring to a boil, skimming scum that floats on top.
When the liquid begins to boil, reduce heat to low. Cover and simmer for about 10 to 15 minutes or until the center of chicken reads 165 F.
Immediately remove chicken from the pot and let cool to touch. Cut into 1-inch cubes.
Strain broth and reserve about 2 cups. Discard aromatics.
In a pan over medium heat, heat butter until melted. Add onions and garlic and cook until softened.
Add bell peppers and mushrooms and cook, stirring regularly, until softened.
Add flour and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
Add reserved broth and heavy cream, whisking regularly to prevent lumps.
Add chicken. Lower heat and continue to cook, stirring occasionally, until sauce is slightly thickened.
Season with salt and pepper to taste. Serve hot over rice, noodles, or toasted bread.