Sprinkle the chicken thighs with 1 teaspoon of each salt and pepper.

Heat 2 tablespoons oil in a large heavy sauté pan or cast iron skillet on medium-high heat. Add in the chicken and sear on both sides until golden, about 5 minutes each side. Sear the chicken in batches if it doesn't fit into your pan. Remove seared chicken from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in the diced carrots, celery and stir to combine with the onions. Add in garlic and cook until fragrant, about 30 seconds. Add in the olives and herbs; cook for 5 minutes until vegetables cook and soften a bit.

Season with salt and pepper. Add the wine, with a wooden spoon scraping any bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes.

Add tomatoes and stir to combine. With your wooden spoon, break up the tomatoes while you stir them. Season with salt and pepper to your taste.

Return chicken pieces to the skillet and continue and coat them with the sauce. Partially cover the pan with a lid and simmer for 20 minutes, stirring occasionally. Add a little bit of water if the sauce is thickening too much.

Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Remove the lid for the rest of the cooking, which is approximately 25 minutes. Keep simmering and stirring occasionally until the chicken is tender and the sauce has thickened. The chicken is ready when it's fall off the bone tender and reaches an internal temperature of 165F / 74C.

Using tongs, transfer the chicken to a platter. Spoon off any excess fat from the top of the sauce. Spoon the sauce over the chicken, and serve. Enjoy!