A delightful twist on a classic chicken and onion dish, enhanced with aromatic herbs and a touch of white wine.
Season the chicken pieces with salt and pepper.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat the olive oil in a large sauté pan over medium-high heat.
Ensure the oil is hot enough to sear the chicken effectively.
Brown the chicken pieces on all sides and remove them to a plate.
Avoid overcrowding the pan to ensure even browning.
Add the onions, carrots, celery, and garlic to the pan and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Return the chicken to the pan and add the white wine and bay leaves.
Deglaze the pan with the wine to incorporate all the flavors.
Cover and simmer on low heat until the chicken is tender, about 30 minutes.
Check occasionally to ensure the liquid level is sufficient; add water if needed.
Adjust seasoning with salt and pepper, and serve warm.
Taste the stew before serving to ensure the seasoning is balanced.
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