Preheat oven to 350 degrees with convection / 375 standard bake
Heat the oil in a large, Dutch oven or a deep covered cast iron skillet that is oven safe over medium- high heat. Season chicken with salt and pepper. Cook chicken skin side down for 5 minutes, flip and cook other side for another 5 minutes or until browned. Transfer to a plate.
Add onions, carrots, celery and bell peppers to the pan, stirring occasionally. Season with salt and pepper. Cook for 5-7 minutes or until vegetables are just tender. Add garlic and bay leaves. Cook, stirring, for 1minute or until fragrant. Add vinegar and wine. Bring to a simmer.
Return chicken to pan skin side up and add thyme sprigs. Cover. Bake for 25 minutes.
Remove pan from oven and uncover. Spoon sauce mixture over chicken and drizzle honey on chicken. Return pan to oven uncovered and bake for 25minutes or until chicken is browned and cooked through.
Serve with couscous and lemon wedges.
For this dish, you can use a Dutch oven or a deep covered cast iron skillet that is oven safe.