Oven Braised Rosemary Chicken

1. In a Large deep oven-safe saucepan, Dutch oven, or saucepan, heat the olive oil over medium heat. Then add the onion and cook for about 3 minutes, stirring occasionally.
2. Add the garlic and cook for about 2 minutes longer, stirring occasionally. With a slotted spoon, remove the onion and garlic to a plate and set aside. 
3. Position a rack in the center of the oven and heat to 325 F.
4. Lightly sprinkle the chicken pieces with salt and pepper, then coat the chicken in flour. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back into the pan.
5. Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 ½ to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs. 
6. Cover and braise in oven for one hour, or until the chicken is tender. The thickest part of the chicken, not touching the bone, should register at least 165 F on a food thermometer.