Dice the carrots, tomatoes and celery. In a large ovenproof saucepan or Dutch oven over medium heat, soften the vegetables and onions in a small amount of olive oil, about 10 minutes. Add the garlic. Deglaze with the wine and reduce by 1/4. Add the broth, then place the chicken pieces in the saucepan. Bring to a boil. Cover and transfer to the oven for 30 minutes.
