1. Preheat oven to 400 degrees Fahrenheit. Generously season the chicken with salt and pepper.
2. Heat an oven-proof pan on medium heat. Add oil. When the oil is hot place the chicken skin-side down and cook for four minutes. Turn over the chicken and cook one minute on the other side. Remove the chicken to a plate and reserve any juice from the chicken.
3. Dice the onion and place in the hot pan. Dice the carrot, celery and fennel and sauté with the onion. When the vegetables are soft, pour in about a half cup of wine to deglaze the pot. Add the garlic, basil leaves and bay leaf.
4. Place the chicken back into the pan with any juice on the plate that the chicken was resting. Add enough chicken stock to come about halfway up the chicken. (It’s important to keep the skin exposed so it gets nice and crispy.)
5. Bake uncovered for about 25–30 minutes. If you have an instant-read thermometer the chicken should have an internal temperature over 160 degrees Fahrenheit. Leave oven on.
6. Remove chicken from the pan and strain the braising liquid. Add the braising liquid to a saucepan and bring up to simmer. Taste for salt and add if needed. Allow to simmer so that it reduces by about half.
7. Add tomato paste and mix until smooth.