Step 1

Dredge the chicken on all sides generously in the flour. Heat 2 tablespoons of oil in a dutch oven, or heavy high sided pan over medium heat. Once hot add the chicken and let sear 2-4 minutes or until golden brown, then flip and repeat. Once seared on both sides, remove from pan and set aside.

Step 2

Add the remaining tablespoon of olive oil to the pan along along with the diced onion, celery, and carrots. Saute for 5-8 minutes then add the garlic, poultry seasoning, thyme, and any additional flour from coating the chicken and continue to cook for 2-3 more minutes stirring regularly or until carrots start to soften.

Step 3

Deglaze the pan with the white wine by pouring it into the hot pan and using a wooden spoon or spatula to gently scrape any brown bits from the bottom of the pan and stirring to combine. Add the chicken broth and bay leaves then nestle the chicken back into the sauce and bring to a simmer.

Step 4

Reduce heat to low, cover the pan and simmer for 15-20 minutes or until chicken is tender and cooked through and the sauce has thickened. Remove from heat, remove bay leaves from the dish, and stir the sauce well. Serve chicken warm with sauce spooned over the top.