Rinse chicken, pat dry and cut into 10 parts. Season with salt and pepper. Lightly sprinkle with flour. Heat oil in a soup pot and brown chicken. Remove from pot and set aside. Peel and mince shallot and garlic. Peel carrots and cut into thin sticks. Rinse herbs and shake dry.
Sweat shallots and garlic in drippings, stir in tomato paste, sprinkle with sugar and caramelize. Deglaze with half of the wine and stir in flour. Pour in remaining wine and broth. Add chicken and herbs. Lightly salt and pepper and simmer for about 1 hour over medium heat. After half of the cooking time, add carrots. Season to taste and serve immediately.