Preheat cast-iron skillet to medium-high heat and the oven to 400˚F.
Season the chicken with salt and pepper liberally on both sides. Heat 1 tablespoon EVOO in the skillet, one turn of the pan. When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.
Add some EVOO to pan, 2 turns of the pan, and add fennel seeds and stir; add celery, peppers and onions, season with salt and pepper and soften 3 - 4 minutes. Then add garlic, red pepper flakes and sauté 2 minutes more.
Add tomatoes and golden raisins if using, stir to combine, then stir in wine to deglaze pan. Set chicken back on top of pan and transfer to oven.