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Cut the chicken into 10-12 pieces and season with salt. In a deep saute pan with a lid large enough to fit the meat in a snug, single layer, warm three tablespoons of olive oil over a medium heat.
Add the meat skin-side down and cook until the skin forms a golden crust, then turn them over and do the same on the other side. This will take about 15 minutes. Lift the chicken on to a plate.
Back in the pan, which should have nice, crusty juices, soften the onion over a low heat (adding two tablespoons olive oil, if needed), then return the chicken to the pan with the chilli flakes, rosemary, white wine and some salt. Cover the pan and turn the heat down to low.
Keep checking the meat, turning from time to time. After 40 minutes, add the grapes and cover for five more minutes, then uncover and continue cooking until the chicken is tender, the grapes soft and the juices reduced to a thickish gravy.
In the last minutes of cooking, taste to see if it needs sharpening with the red-wine vinegar, or anymore salt. Serve with a few boiled potatoes, alternatively mashed potato, rice, or bread.