2 chicken thighs with legs attached
1/2 c all-purpose flour, for dredging
1 t kosher salt, plus more as needed
1 pn black pepper, plus more as needed
2 T olive oil
1 large onion, halved and sliced into slivers
10 sage leaves, chopped
2 bay leaves
1 c golden raisins
1/2 t crushed red pepper flakes, or to taste
1 c white wine
1/2 c cider vinegar
3 c chicken stock
1/4 c flat leaf parsley, leaves only, roughly chopped