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PdfPat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Spread ½ cup flour in shallow dish. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, and transfer to plate.
Heat oil in Dutch oven over medium-high heat. Cook half of chicken skin side down until browned, 5 to 8 minutes. Flip chicken and brown on second side, about 5 minutes; transfer to plate. Repeat with remaining chicken; transfer to plate.
Pour off all but 2 tablespoons fat and return pot to medium heat. Add onions, celery, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper and cook until softened, 6 to 8 minutes. Stir in garlic, sage, and remaining 2 tablespoons flour and cook until vegetables are well coated with flour and garlic is fragrant, about 1 minute. Whisk in broth, scraping up any browned bits.
Nestle chicken into sauce, add any accumulated juices from plate, and bring to boil. Reduce heat to low, cover, and simmer until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 40 minutes.
Transfer chicken to serving dish. Stir vinegar into sauce and season with salt and pepper to taste. Pour sauce over chicken, sprinkle with parsley, and serve.