Liberally sprinkle the chicken with salt and pepper.
Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery
, bay leaf, carrots
to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins
and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer
. Serve from the skillet or cool and store for make-ahead meal.
To serve, top with the remaining herbs and pine nuts and serve with warm bread.