Season Bone-in, Skin-on Chicken Thigh (1.5 pound) with Salt (to taste), and Ground Black Pepper (to taste). Add All-Purpose Flour (1/2 cup) to a small bowl and dip chicken thighs in to coat with flour. Shake off excess flour.
Heat Olive Oil (2 tablespoon) in a large Dutch oven or pot over high heat, or set Instant Pot to sauté on high. Once the oil is hot, add chicken thighs and brown on both sides, about 2 minutes. Remove chicken thighs from the pot and place them on a plate for later.
Add Yellow Onion (1), Celery (1 stalk), and Carrot (1) to pot and season with ½ teaspoon of Salt (to taste). Sauté until the onion is translucent, about 6-8 minutes.
Add the Tomato Paste (2 tablespoon) and Garlic (2 clove) and mix well.
Add chicken thighs back to the pot and pour in the Dry White Wine (1 cup) and the Chicken Broth (1 cup). Season with Fresh Rosemary (2 teaspoon) and Fresh Thyme (1 teaspoon).
Cover the pot, reduce heat to medium-low and simmer for about 45 minutes. If using the Instant Pot: cover the pot, set to pressure cook on high for 20 minutes or low for 40 minutes, then quick release the pressure.
Serve over your favorite pasta, risotto, or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!