2 pounds chicken pieces (any assortment of thighs, breasts, legs)
3 tablespoons extra virgin olive oil
1 onion, chopped
1 stalk of celery, chopped
1 large carrot, peeled and chopped
2 cloves of garlic, minced
2 tablespoons minced fresh parsley, divided
1 1/2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary
coarse salt to taste
pinch red pepper flakes
1/2 cup red wine
1 tablespoon tomato paste
2 1/2 cups chicken broth
1. Cut any large chicken parts in pieces (breasts may be cut in thirds or halves; large thighs in half). Heat a very large skillet over medium high heat. Add the olive oil and swirl around. Add the chicken pieces, skin side down, making sure not to crowd them (cook them in two batches if necessary). Brown them for about 5 minutes, turn them over and allow them to brown on the other side for about another 5 minutes. (If you do this in two batches, remove the first batch and allow them to sit on paper towels while you cook the second batch). When all of the chicken is cooked, set it all to the side on a plate, and pour off all but one tablespoon of fat from the pan.
2. Return the skillet to medium high heat and add the onion, celery, carrot, garlic, 1 tablespoon parsley, sage and rosemary. Stir for 2 minutes, then stir in the salt and red pepper flakes. Cook, stirring occasionally, for 5 minutes, until the vegetables turn lightly brown. Add the red wine and stir until it almost evaporates, about 2 minutes. Blend in the tomato paste. Return the chicken to the pan, with any accumulated juices (not worrying if the chicken is a bit more crowded at this point), then add the chicken broth to the pan and bring to simmer. Partially cover the pan, reduce the heat to medium low, and continue to cook at a low simmer until the meat is fork tender and the sauce thickens.
3. Remove the chicken to a serving platter with sides, to hold the juices. If the sauce is still a bit thin, turn up the heat to medium and continue to simmer until it thickens a bit more, about 2 to 3 minutes. Stir in the remaining tablespoon minced parsley, and pour over the chicken. Serve with rice, mashed potatoes, or another starchy dish to soak up the sauce.