Tuscanny Chicken Stew

This is a hearty, rustic stew full of bold flavors that I utterly slaughter by serving over yellow rice. It's good that way. Heh.

Ingredients
½ teaspoon kosher salt   
½ teaspoon black pepper, freshly ground
1 teaspoon tarragon   
1 teaspoon thyme
1 teaspoon oregano     
3 lbs boneless skinless chicken thighs
2 stalks celery, finely chopped   
2 medium yellow onions, finely chopped
1 red bell pepper, seeded, finely chopped   
2 (15  ounce) cans Italian tomatoes, chopped
1/2 cup dry sherry (drinking not cooking)   
1 cup chicken stock
1/2-1 teaspoon crushed red pepper flakes   
Cooked rice

375°F.  Mix the first 5 herbs and spices in a large plastic bag.  Wash chicken and pat dry. Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.  Heat a dutch oven over a medium high burner. Add oil, onions, celery, and bell pepper. Sauté 'til onions are translucent then set aside. Brown chicken in dutch oven with remaining oil then return vegetables to the pot.

Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well. Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.  Stir occasionally to keep the thighs from raising to the top and drying out.