1. Season chicken thoroughly with a thick layer of salt. Let sit for 1 hour, then rinse in cold water to remove excess salt.

2. Place onion, carrots, and celery in a large marinating container. Add chicken and mix with vegetables. Add wine, bay leaf, rosemary, thyme, and garlic. If the wine does not cover the chicken, add chicken stock or broth to cover. Cover container and refrigerate for 24 hours.

3. Remove chicken from marinade and pat dry with paper towels. Transfer marinade to a large pot and bring to a simmer.

4. Heat a large pan or heavy-bottomed pot to medium-high and add chicken, skin-side down. (If you don’t have a pan large enough to fit all of the chicken pieces with space between them, then sauté in two pans or in two batches.) Reduce heat to low and sauté chicken for 10 minutes, until crispy. (This renders some of the fat out of the chicken skin.) Turn chicken and sauté for 5 more minutes.

5. Remove chicken from pan and pour off any excess grease. Add some of the marinade to the pan and deglaze, scraping to get the goodness stuck to the bottom of the pan. Add this mixture back into the pot with the marinade. Carefully place chicken in the simmering marinade and cook for 30 minutes.

6. Remove chicken from pot. Bring marinade to a boil and reduce to desired thickness and flavor. Serve chicken and sauce in a bowl.