Heat the oil in a large Dutch oven or large, deep skillet over medium-high heat. Season the chicken liberally with salt and pepper. Brown the chicken in two batches to avoid crowding the pan until well-browned. Remove the cooked chicken pieces to a plate. Add the vegetables, garlic, red pepper flakes and bay leaves to the pot and sweat to soften, 7-8 minutes. Add the wine, bring to a bubble, then add the chicken pieces back to the pot and simmer, 35-40 minutes uncovered; you should have about 1 cup of liquid left. Add the stock and dried fruit; simmer for 8-10 minutes more to plump the fruit.
Garnish dish with nuts and sage, and serve in shallow bowls with bread for mopping.