Wash chicken and pat dry with a paper towel. Season chicken on both sides with salt and pepper. Place a high-sided skillet or Dutch oven over medium-high heat then add oil. When oil starts to shimmer, add chicken skin side down and cook, undisturbed, for about 5–6 minutes per side until dark golden brown. Transfer chicken to a plate and tent with foil. Don’t worry that it’s undercooked—it’ll finish cooking in the sauce.
Reduce heat to medium. Drain all but 1 Tbsp of the oil from the pan then add onion, carrots and celery into the pan and cook 3–4 minutes until they start to soften. Add garlic then cook 1 additional minute—DO NOT overcook your garlic!
Pour in wine and allow it to bubble until reduced by half, making sure to scrape up all the flavorful bits that are stuck to the bottom of the pan. Add chicken broth, bay leaves and herbs then stir to combine.
Bring liquid to a boil then transfer chicken back into the pot. Cover, reduce heat to a low simmer and cook for about 45–50 minutes until the chicken is thoroughly cooked and fall-off-the-bone tender. Remove the chicken from the pan one more time so that you can create the sauce.
While the sauce is still at a simmer, stir in a slurry of the cornstarch mixed with the water. Let the mixture thicken for 2–3 minutes. Remove from heat, stir in the heavy cream and taste for seasoning. Remove and discard bay leaves then transfer chicken back into the skillet, sprinkle with fresh chopped parsley and serve this delish and rustic dish straight from the pan.
This is one of our favorite dinner party meals because it's elegant, savory and filling!