Preheat oven to 325 degrees Fahrenheit.

Place a very large oven-safe Dutch oven or large oven-safe pan, over medium-high heat on the stove and add the olive oil.

Season the chicken pieces with salt and pepper.

Once the oil is hot, sear the chicken pieces on all sides, until golden brown. Remove and set aside on a plate.

Next, add the potatoes, carrots, and Brussels sprouts to the pan, stir, and brown them slightly on all sides, for about 5-7 minutes. Remove them to a plate and set aside.

Lower the heat to medium, and add the flour to the pan, to the liquid left in there, immediately whisk it until the flour is absorbed.

Have the herbs on hand, and add the garlic, thyme, rosemary, paprika, and salt and pepper to taste, and continue to stir constantly for one more minute.

Next, while still whisking, very slowly pour the wine little by little.

After that, add the chicken broth slowly, also constantly whisking to avoid any lumps that form.

Let the sauce simmer for 4-5 minutes, whisking gently, taste, and adjust for salt and pepper.

Next, add the veggies back into the pan, and give them a gentle stir, to submerge them in the gravy.

After that, add the chicken pieces to the sauce as well.

Cover the pan with the lid and transfer into the oven to roast for about 35-40 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the potatoes are tender.

Remove the pan from the oven, and allow it to rest, covered, for about 5-10 minutes before serving.