Season chicken with salt, pepper and sprinkled oregano.
Heat dutch oven on range top on medium, drizzle with olive oil.
Place chicken, skin down and do not move until it reaches a deep golden brown and easy to turn. Brown the other side for a few minutes, remove and set aside.
Carefully pour off half of the oil and return to a medium heat.
Add the onion, fry until transparent (about 3-4 minutes), then add the garlic and saute until fragrant (about 30 seconds).
Add the vegetables, garlic, salt and pepper to taste, the thyme and saute for five minutes, until they begin to soften.
Add wine and let it reduce by half.
Add crushed tomatoes, chicken stock, tomato paste, a teaspoon of salt, pepper and the chopped parsley and basil.
Add in the agave.
Place chicken back into the dutch oven and let sink into the juices.
Simmer uncovered for a couple of hours, until the chicken falls off the bone and the sauce has thickened into a rich pasta sauce.
When the sauce has almost reached the desired thickness, add the olives.
To serve, place a couple of pieces of chicken over al dente pasta in each bowl, ladle on the sauce and garnish with chopped parsley and basil.