Photo:  Dana Gallagher

INGRDIENTS:

1.  One 3 1/2- to 4-Pound Chicken, Cut Into Pieces 
2.  1 1/4 tsp Kosher Salt
3.  3/4 tsp Black Pepper
4.  1/4 cup All-Purpose Flour
5.  1/4 cup Olive Oil
6.  1 medium Yellow Onion, Roughly Chopped
7.  1 Diced Celery Stalk
8.  1 Diced Carrot
9.  4 Finely Chopped Cloves Garlic 
10.3 Sprigs Fresh Thyme
11.1 Bay Leaf
12.1 28-ounce Can Plum Tomatoes
13.1/3 cup Dry Red Wine
14.1/4 cup Roughly Chopped Fresh Flat-leaf Parsley

HOW TO DO IT:

1. In a shallow bowl, mix the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.

2. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the  flour mixture, shaking off any excess.


3. Heat the oil in a large sauce pan over medium heat. Add chicken pieces to the pan and cook until both the side get browned, 4 to 5 minutes per side.


4. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. 


5 Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.