Pat the chicken dry and season with salt and pepper on both sides and underneath the skin.

In a large pan or braiser (with a lid), heat 2 tbsp. extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.

In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add kosher salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.

Add the red wine and cook for a few minutes until the wine has reduced by about ½, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.

Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.

Garnish with parsley.