1 tablespoon extra-virgin olive oil, plus more for drizzling
4 bone-in, skin-on chicken breasts
Salt and freshly ground black pepper
1/4 pound sliced calabrese salami, chopped
1 onion, chopped or thinly sliced
2 small ribs celery, chopped
1 cubanelle pepper, chopped or thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 1/2 teaspoons smoked paprika, half a palmful
1 teaspoon fennel seed, 1/3 palmful
1 cup red wine
1 (28-ounce) can stewed tomatoes
1 (14-ounce) can tomato sauce
A handful fresh flat-leaf parsley, finely chopped
1 loaf crusty bread (recommended: ciabatta), warmed for serving
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