Heat oven to 350°F. Coat chicken thighs with flour.
Heat oil in Dutch oven over medium-high heat. Add chicken and cook until brown, about 4 minutes per side. Transfer chicken to platter. Add carrot, onion, and celery to Dutch oven, and cook until vegetables brown. Add garlic; cook 1 minute. Stir in remaining ingredients; return chicken to pot, and bring to boil. Cover, transfer to oven, and cook 30 minutes.
