Preheat the oven to 350 degrees. Pat the chicken pieces dry. Season both sides with salt and pepper. Lightly dust the chicken with flour. Heat a large dutch oven over medium-high heat. Sear the chicken on all sides until brown. Remove the chicken from the dutch oven and add the vegetables. Let the veggies get some color, then add the rosemary, thyme, peppercorn, and coriander. Add the white wine. Add the chicken back to the pot. Add enough stock to cover 3/4 of the chicken. Bring to a simmer, cover, and place in the oven. Cook for 45-60 minutes or until the chicken has reached 165 degrees.