Cut the whole chicken up (separate breasts, thighs and drumsticks) and thoroughly rinse and dry.
Remove skin if desired (I remove the skin from the breasts that I prefer and leave the skin on the thighs and drumsticks that my husband prefers).
Sprinkle the chicken pieces with salt and pepper and lightly coat with flour.
Heat olive oil in a large frying pan on medium heat.
On medium heat, saute' garlic until golden brown.
Add the coated chicken pieces on one layer in the pan, skin side down.
Add the rosemary and sage; sprinkling evenly all over the chicken.
Fry until golden brown, turning only once or twice, about 15 minutes.
Transfer chicken to a large plate/platter and set aside.
On medium-low heat, using the same pan with olive oil and sautéed garlic, add the onions, carrots, celery and red peppers.
Cook until barely soft, about 5 minutes.
Add the marinara/tomato sauce.
Add the wine.
Cook for another 5 minutes.
Salt to taste (it needs it).
Return the chicken to the pan of vegetables and reduce the heat to low, partially covering the pan with a lid, stirring a few times.
Place in a large casserole baking dish and bake for 35 - 45 minutes on 350 degrees F.
Baste the chicken throughout the baking period with the sauce.
Add water if the sauce becomes to thick for your preference.
Garnish with rosemary and/or Italian parsley.
Serve immediately with crusty Italian bread or with soft or fried polenta.
