Chicken legs in tomato gravy

1. Season the chicken on all sides with salt and pepper. Preheat oven to 375F.
Place a large saute over medium high heat. Add enough olive oil to the pan so that the bottom is just coated. Add the chicken legs and brown them generously on all sides. Adjust the heat as necessary. Remove chicken to a casserole dish.
Add the carrots, celery and onions to the pan. Season them with salt and pepper. Let the vegetables brown.
Once the veggies brown add the garlic and rosemary. Stir the veggies around and once the garlic is fragrant nestle the chicken legs amongst the veggies.
Add the white wine and let it reduce to almost nothing. While the wine is reducing use a wooden spoon to scrape up all the good bits stuck to the bottom of the pan.
Add tomato, vegetable broth and bay leaves. Bring the liquid to a boil, cover with a parchment lid, then slide it into a heated oven for 45 min to 1 hour. (I transferred chicken and broth to a casserole dish with a lid, but took lid off after 25 min. in the oven.
Mashed potatoes goes well with this dish. Drizzle tomato gravy over potatoes.