Add shallot to pan and cook for one minute. Add celery and
carrots and cook without stirring for two minutes. Turn
pieces to brown evenly and cook for two additional
minutes.
Place chicken back in skillet, skin side down. Pour in broth
and wine. Cook for twenty minutes, turning at halfway point.
Change oven setting to broil and bake chicken for three
minutes to brown the skin. Remove from oven and cool for
five minutes.