Ingredients:

• Cut one whole chicken into 8-pieces (or use what chicken you have on hand). Cover the chicken pieces with a mixture of white wine and white wine vinegar; let marinate for half an hour. Remove the chicken from the marinade and pat dry with paper towels.
• Cut 3 stalks of celery, 2 onions, and 3 carrots into small dice. (mirepoix) Julienne 3 red peppers and 3 yellow peppers. In a large sauté pan heat ¼ cup of extra virgin olive oil and sauté all of the vegetables for approximately 10-12 minutes or until tender; season with salt and pepper to taste.
• In another large sauté pan, heat 3 tablespoons of olive oil with 2 sprigs of fresh rosemary, 3 garlic cloves (thinly sliced), and 2 fresh bay leaves. When you begin to smell the garlic, add in the marinated chicken pieces and brown on each side, seasoning the chicken pieces with salt and pepper on each side as you cook the chicken. Add 1 cup of dry white wine into the pan with the chicken and cook for an additional 5 minutes. Then add 2 cups of chicken stock to the pan and cover, cooking for another 15 minutes.
• Preheat the oven to 350 degrees. Spread the cooked vegetables on the bottom of a large baking pan. Top with the chicken pieces and all of the juices from each saucepan. Bake the chicken and the vegetables for 25 minutes and serve.