Season the chicken with salt and pepper.

Heat the oil in a skillet over medium high heat. Add the chicken and cook until golden brown, about 4 minutes on each side. Transfer onto paper lined plate.

Using the same pan, add the onion, garlic, rosemary and thyme. Cook until the onion starts to soften, about 2 minutes. Add the carrots and celery, and cook for 3 minutes.

Add the white wine, chicken stock and tomato paste. Stir the mixture and bring to a boil. Add the chicken back to the skillet and cook, covered, over medium heat until the chicken are cooked through, about 15 minutes. Season to taste with salt and pepper.

Garnish with chopped parsley and serve over rice.