I made this dish a few weeks ago, and got a lot of requests for the recipe. In this dish the chicken is first seared to seal in the juices, and to add a golden color. Then, it gets braised in a combo of stock, white wine, and finally, finished in the oven for added depth and color. 

The fat the chicken releases into the pot is an added flavor bomb as is common in meat dishes. Fat carries flavor and this is no exception.