1Place flour in shallow dish. Sprinkle chicken w/ salt & pepper. Coat chicken w/ flour. In a 5-quart dutch oven, heat oil over med-high heat. Add chicken, cook about 6 min per side or until browned. Remove chicken from pot. Add carrots, celery, onion and garlic.Cook until tender, about 5 min. Stir in tomato paste, broth, cranberry juice and vinegar. Bring to a boil, add tomatoes and thyme. Return chicken to pot. Bring to boil. Reduce heat and simmer, covered for 1 hr. Pace chicken, veggies and juices on serving platter. Sprinkle w/ parmesan cheese and parsley.