Heat 1 tablespoon of the olive oil in a 3.5-quart Dutch oven over medium heat. Sprinkle the chicken thighs with salt and pepper and add to the hot oil. Cook for about 10 minutes, browning both sides. Remove to a plate and sprinkle with the poultry seasoning.
Turn the heat down to medium low and add 1 tablespoon of olive oil, garlic, mushrooms and red bell pepper to the Dutch oven. Cook for 5 minutes stirring continuously.
Add the onion, green beans, carrot, white wine, chicken stock, tomato paste and spices. Raise the heat and bring to a boil.
Add the browned chicken back to the pot, reduce the heat to medium low and cover. Simmer for 1 hour so that the chicken and vegetables are tender.
Remove the chicken and vegetables from the cooking liquid and set aside covered in foil. Bring the remaining liquid to a boil so that it thickens then discard the bay leaves. Adjust the salt and pepper.
Meanwhile, scrub the potatoes and cut into quarters. Place in cold filtered water in a medium saucepan. Bring to a boil and simmer until the potatoes are tender to the fork, about 15-20 minutes. Remove the potatoes from the water and place in a stand mixer with the ghee. Beat until well blended. Add salt and pepper to taste.
Serve the chicken and vegetables over mashed potatoes and cover with the sauce.