Wash and drain chicken pieces. Heat olive oil in deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer chicken to paper towels to drain.
Saute the onion, mushrooms, carrot, green pepper, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes.
Stir in the tomato paste, wine, herbs, salt and pepper and cook over medium heat for another 5 minutes.
Add all the chicken pieces and mix well. Turn down the heat very low and simmer, covered, for 1-2 hours. Adjust the salt and pepper to your taste.
Serve with some freshly grated Romano cheese and a warm loaf of bread.