Heat a large skillet on medium heat & preheat the oven to 425 degrees F.
Add your oil and make sure to distribute around the pan.
Pat chicken pieces until they are very dry & sprinkle with salt.
When the oil is hot, add your chicken pieces to the pan skin side down and let it fry for 3-4 minutes until crispy.
Make sure not to crowd the pan! If the pan begins to smoke, turn down the heat to medium low to make sure it does not burn the chicken! The idea is not to get it dark golden brown, but light golden. It will finish crisping in the oven, so don't get overzealous at this stage.
Flip each piece and crisp on both sides. Once that is done, transfer the chicken to a larger pan or plate.
Make sure each piece of chicken is skin side up and dust each with your spices.
With the pan still on low heat, add your tomato paste and stir around to heat. After about 30 seconds, deglaze the pan with white wine and broth. Pour into your pan with chicken (don't pour directly onto the skin as it will become soggy) or leave in the skillet and add the chicken back with some vegetables.
Transfer your meal to the oven and cook at 425 for 15 minutes. Reduce to 375 and finish cooking it for 30-45 minutes.