Heat oven to 375°F

Combine the flour salt pepper and oregano in a large plastic bag. Coat chicken pieces

Heat one and a half tablespoons of oil in skillet over medium heat. Brown the chicken on both sides about 6 minutes. Transfer chicken to casserole dish.

In one half tablespoon of oil in the same skillet add onions garlic celery and carrots. Cook until onions are soft about 8 minutes. Add the wine, tomatoes, broth, tomato paste and olives. Bring to boil then pour over chicken.

Bake, covered with foil for 1 hour. . Bake uncovered about 30 minutes more. Can be refrigerated for up to 3 days.