For the chicken, pat pieces dry and season liberally with salt and pepper. Dredge pieces lightly in flour, coating pieces evenly and all over. In a large skillet, heat a couple of tablespoons of EVOO over medium-high heat, a couple turns of the pan. Add chicken pieces and brown on all sides, 5-6 minutes total; remove to plate. Add oranges and brown on both sides, about 2-3 minutes; remove to plate. Add a little more olive oil and shallots and garlic, toss in pan 2-3 minutes then add reserved oranges. Season with rosemary, thyme, salt and pepper. Sauté 5 minutes, tossing to combine, add sherry, let reduce a minute or 2 then add stock and slide chicken back in. Reduce at a low simmer, 15 minutes. Add butter and toss to combine; garnish with parsley.