Stewy Chicken

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1 3 ½-to 4-pound chicken, cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 legs)

1/3 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

1 1/2 cups finely chopped onion (about 1 large onion)

8 small inner ribs of celery—3 finely chopped and 5 cut into 2-inch strips

1/4 teaspoon red pepper flakes

3 tablespoons fresh tarragon, roughly chopped

3 tablespoons fresh marjoram, roughly chopped

1 1/2 cups dry white wine

2 cups chicken stock

1/4 cup fresh parsley, roughly chopped

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