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Season the chicken with ½ teaspoon salt and pepper.
Heat the oil in a large Dutch oven or skillet over medium heat. Brown the chicken on all sides, 7 to 8 minutes, and remove it to a plate.
Add the mushrooms and sauté a couple of minutes then add the carrots, celery, onion, pepper, garlic, and cook until they begin to wilt or start to soften, 7-10 minutes. Season the vegetables with salt and pepper.
Stir in the tomato paste and cook stirring for 1 min.
Add wine to deglaze pan, and simmer until it’s reduced by half, about 2 minutes scraping the browned bits from the bottom of the pan.
Add the tomatoes and 1 cup broth or water. Add the oregano, chili flakes, olives, capers and season with salt and pepper, bay leaf and sprig of rosemary. Stir well to combine.
Add chicken back in to pan nestling it in to the sauce. Increase temperature to medium-high heat to bring up to a simmer then lower the heat to maintain a low simmer. Simmer, uncovered, until the sauce has thickened and the chicken is tender, and cooked through to an internal temperature of 165°F, about 45 minutes, stirring once or twice throughout the cooking process.
Taste and add salt and pepper as desired. Stir in the parsley, and serve.