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In large skillet, heat olive oil over medium-high. Season chicken with sea salt and pepper and sear until browned, about 5 minutes per side. Transfer to plate. Add celery, onion, carrot, and garlic to pan; season and cook 5 minutes, stirring often, until softened. Add tomato paste and stir 1 minute until fragrant and slightly darker in color. Add wine and cook 5 to 7 minutes, stirring occasionally, until reduced by half. Add stock and chicken, skin side up, to pan; simmer 8 minutes uncovered, until chicken is cooked through. Garnish with fresh parsley, if desired.