Etruscan Chicken with Olives and White Wine

Soak chicken pieces in bowl with cold water, salt and vinegar for about 20 minutes. Remove chicken and pat dry with paper towels. In a stove top and oven safe large roasting pan, heat olive oil, saute onions and carrots for about 3-4 minutes over medium heat. Add chicken into oil and allow to begin to brown. Add white wine to hot pan, salt & pepper, turn down heat allowing all to simmer. Turn chicken skin side up and place roasting pan into 500 oven for 20 minutes. Remove from oven, add fresh herbs olives and pinenuts. Let rest for 15 minutes, then serve.