Heat oven to 375. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in batches until golden brown-about 7 minutes per side.

Transfer chicken to a 13 x 9 baking dish or another large shallow casserole or do what I did and use a Dutch oven. I set aside the chicken and added it back at the end after I made the sauce.

Add onions to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. If you need a bit more oil, add some. Add garlic, rosemary branch, salami, olives, oregano and red pepper flakes.

Pour in wine and simmer to reduce, scraping the bottom of the pan.

Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate for 2 minutes.

Pour chicken broth in in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickend, 2 to 3 minutes. Stir in bay leaves and lemon juice.

Pour sauce over chicken in shallow pan or add back chicken if you did it my way. Place in oven in a single layer and baste every thirty minutes or so, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary before serving.

Serve chicken with mashed potatoes, noodles, pasta or polenta and make sure to ladle on lots of sauce.