PREPARATION:

1. Season the chicken with salt, pepper and the crushed red pepper. Set a large Dutch oven over medium heat and add the olive oil. When hot, add the chicken, four pieces at a time and skin-side down, and sear until golden brown, 5 to 6 minutes per side. Remove and set aside on a platter and repeat with the remaining chicken and transfer to the platter. Add the mushrooms and flour to the drippings in the pan, stirring often until caramelized, 3 to 4 minutes. Add the onions and carrots to the pot and cook until the onions are translucent, 3 to 4 minutes. Add the garlic, stirring for 1 minute. Add the stock, diced tomatoes, thyme, rosemary and the seared chicken, skin-side down, to the pot. Bring to a boil and reduce to a simmer, cover pan and cook for 20 minutes. Remove the lid, turn the chicken over and cover the pan again. Cook for an additional 20 minutes. Add the wine to the pot and cook until nearly evaporated, about 4 minutes. Remove from the heat, stir in the chopped parsley and serve while hot.