into 10 pieces: 2 legs, 2 thighs, 2 wings, and a quartered breast. In a large heavy pot or Dutch oven
heat a 3-count of olive oil
(about 3 tablespoons) over medium heat. Season flour
with salt and pepper. Dredge chicken pieces in flour mixture a few pieces at a time. Cook for 7 to 10 minutes, browning all over. Add carrots, onion, celery, thyme, and bay leaf. Pour in wine and deglaze the pan, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Cover and simmer over low heat for 1 hour. Remove lid and transfer chicken to a clean platter. Strain the braising liquid and discard the vegetables
. Simmer the liquid about 15 minutes until reduced, syrupy, and slightly glossy. Place chicken back in the liquid.