Preheat Oven: Set your oven to 180°C (350°F).

Brown Chicken: Heat olive oil in a large pot over high heat. Season chicken pieces with salt and pepper, then brown them on both sides until golden. Remove from the pot and set aside.

Sauté Aromatics: In the same pot, add the chopped onions and minced garlic. Cook until translucent, stirring occasionally.

Add Vegetables: Toss in the carrots and celery, cooking for another minute.

Deglaze Pot: Pour in the white wine, scraping any browned bits from the bottom. Allow it to simmer until the liquid reduces by half.

Thicken Sauce: Sprinkle flour over the mixture and stir well to combine, allowing it to cook for about a minute.

Combine Ingredients: Gradually pour in the chicken broth, stirring while adding the tomato paste, Worcestershire sauce, thyme, and bay leaves.

Return Chicken: Nestle the browned chicken back into the pot, skin-side up. Bring it to a gentle simmer for a few minutes.

Bake: Cover the pot, then transfer it to the oven. Bake for 45 minutes.

Add Potatoes: Uncover and add the baby potatoes, rearranging the chicken. Bake for another 40 minutes until the skin is golden and crispy.

Season and Serve: Adjust seasoning before serving, garnishing with fresh thyme or parsley. Serve warm with crusty bread.