Pat the chicken dry with a paper towel. Sprinkle the chicken with 1½ teaspoons salt and black pepper. Coat each piece in flour, making sure to cover all sides.

In a large Dutch oven, heat olive oil over medium-high heat. Add half of the chicken, skin side down, and cook until golden and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 2 minutes. Transfer the chicken to a plate and repeat with the remaining pieces.

Reduce the heat to medium-low. Add the onions to the pot and cook for 5 minutes, stirring occasionally, until they soften and start to brown. Add garlic and stir for about a minute, making sure not to brown it. Toss in the mushrooms and bell peppers, and cook for another 5 minutes, stirring occasionally.

Pour in the chicken broth and stir to deglaze the pot, making sure to scrape up any browned bits from the bottom. Add diced tomatoes, tomato paste, fresh sage, rosemary, oregano, honey, and the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

Return the chicken and its juices to the pot. Spoon some of the sauce over the chicken, then cover and let it simmer on low heat for 35 minutes, until the chicken reaches an internal temperature of 165°F - 170°F.

Remove the chicken from the pot and simmer the sauce until it thickens to your desired consistency. Taste and adjust seasoning if needed.

Remove the chicken skin and discard. Place the chicken back in the pot, spooning the thickened sauce over it. Garnish with fresh parsley, if desired, and serve.