In a Dutch oven, heat the olive oil. Place the chicken skin-side down and cook on each side until brown (about 5 minutes per side). Remove chicken from pot, and place on a plate to set aside.

In the pot, sauté the onion, carrots, and potatoes for 7 or 8 minutes over medium low heat. Onions should be softened and starting to brown. Add salt, pepper, chicken stock, bay leaves, herbs de Provence, and red wine. Bring to a boil, and place chicken back into the pot. Make sure the chicken is fully covered by wine and chicken stock. Simmer with 30 minutes with the lid on, then remove lid and simmer for an additional 30 minutes.

If sauce needs thickening, whisk the gluten free flour into the sauce and allow to cook for an additional 10 minutes.

Discard the bay leaves, and serve over rice or pasta, or with a side of au gratin potatoes.