Chicken "osso buco"

This is a take on osso buco, but made with chicken.  The original recipe is from Saveur magazine.  I, of course, made changes based on what I had in the house.  I wasn't pleased with it, so I made a few more changes.

chicken osso buco

Dredge 4 chicken thighs in flour.  Brown in 2 tbsp olive oil.  Remove.  Add 1 chopped onion, peeled and chopped carrot, and celery stalk.  Stir.  Add 8 cloves chopped garlic.  Stir.  Add 1 cup white wine.  Deglaze the pan.  Add 1 can tomatoes, pureed, and 4 cups chicken broth.  Add zest of one lemon plus juice from 1/2 lemon, couple of pinches of sugar, a bay leaf, 1 tsp each thyme, oregano and basil.  Stir.  Season with salt and pepper.  Bring to a boil.  Simmer rapidly for 30-40 minutes.  Add chicken back to pan.  Cook at 325 until the chicken is tender, about 30 minutes.  Meanwhile cook some penne (I used shells).  Add to cooked chicken.  Season with chopped parsley, chopped tomatoes and parmesan.