Roast pieces in the oven until deep golden brown, about 20-30 minutes.
Heat a large stockpot over medium-high heat. Add olive oil and cook onions for 2 minutes. Reduce heat to medium and add remaining vegetables. Cook until golden brown, 6-8 minutes. Add chicken pieces and cook together for 4-5 more minutes. Deglaze with white wine, add herbs, pepper, and water.
Once at a boil, reduce heat to a simmer and cook for 45 minutes. Foam may rise to the top, use a ladle to skim and remove. Strain through a mesh colander.