Peel and crush the garlic cloves with your palm. Cut the red bell pepper into approximately 2 cm cubes after removing the seeds, washing it briefly, and patting it dry. Peel and halve or quarter the pearl onions and shallots depending on their size. Clean the mushrooms and slice them, peel and dice the carrots into approximately 2 cm cubes. Wash the celery, remove the strings, and slice it into approximately 1 cm thick slices.

Cut the chicken thighs with a knife at the joint between the lower and upper leg and generously season them with paprika, pepper, and salt.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with top/bottom heat (160 degrees Celsius/320 degrees Fahrenheit with convection heat).

In a casserole dish or a similarly sized pot, fry the chicken pieces in hot oil first on the skin side until they are golden brown. Then turn them over and fry them on the meat side as well. Remove the chicken parts from the pot and set them aside.

In the remaining oil, sauté the garlic and onion mixture for a few minutes. Then sprinkle with flour, add the tomato paste, and continue to sauté. Pour in Gallo Family Vineyards Chardonnay and chicken broth, add the chicken pieces and bay leaves, and cook in the oven on the middle rack for a total of 30 minutes. Put the lid on the pan.

In the meantime, wash the potatoes and cut them in half lengthwise or crosswise. Add the potatoes, carrots, celery, and herbs to the casserole dish after about 10 minutes and mix briefly.

After another 10 minutes, add orange zest, mushrooms, red bell pepper, and both types of olives and stir. Remove the lid from the pan and continue cooking until done.

After the cooking time is over, remove everything from the oven and remove the bay leaves and herbs. Season with salt and pepper again and serve with baguette or mashed potatoes.