Chicken with Paprika

From Saveur. Serves 6-8

3 T EVOO

1 3-4 lb chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
1/2 C flour
4 cloves garlic, peeled and crushed

2 red bell peppers, stemmed, seeded, and finely chopped
2 ribs celery, finely chopped
1 large carrot, finely chopped
1 med yellow onion, finely chopped
1 red Holland chile, stemmed, seeded, and finely chopped
2 T tomato paste

2 t paprika

1 t ground cumin

3 C chicken stock
3 T finely chopped parsley

• Heat oil in a 6 qt saucepan over med high heat.  Season chicken pieces with salt and pepper, and dredge in flour; add chicken to pan and cook, turning once, until browned on both sides, about 15 min.  Transfer chicken to a plate and set aside.
• Add garlic and vegetables and chile and cook, stirring occasionally, until soft.  Add tomato paste, paprika and cumin and cook, stirring, until lightly caramelized, about 2 minutes. Return chicken to pan along with stock and brig to a boil; reduce heat to med low and cook, covered, until chicken is cooked through, about 45 minutes.
• Transfer chicken to a serving platter and pour cooking liquid through a strainer into a bowl; discard solids.  Season liquid with salt & pepper and pour over chicken.  Sprinkle with parsley before serving.