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Heat a large heavy-based saucepan over medium heat and add the oil. Season the chicken well with salt and pepper and brown the chicken pieces well in batches. Remove from the pan. Add the butter and the carrots, celery, onions and garlic. Fry for about 10 minutes, stirring regularly until very fragrant and softened.Combine the bay leaves, thyme, rosemary and sage in a spice grinder and grind to a powder. Add the flour and herb powder to the pan and stir to combine. Cook for about 3 minutes, then return the chicken to the pot and add the chicken stock.Taste and adjust the seasoning. Add the vinegar and potatoes and bring to a simmer. Cover and simmer on very low heat for about 1 hour, adjusting the amount of liquid as needed. Taste and adjust seasoning again, then serve with plenty of fresh parsley, a dash of white wine vinegar and sourdough bread (toast, if you like!).Photography by Kitti Gould.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes.