Break down the rooster into quarters—legs, drumsticks, wings, thighs. Season with salt and pepper to taste, then lightly fl our. Add oil to a medium skillet and heat over medium-high heat until the oil glistens. Add rooster quarters to the pan, skin-side down, and brown. (Resist the urge to check the color for at least 2 minutes, as that impedes the process). Flip and brown each side. Once rooster is nice and brown on all sides, pull out with tongs and place on a plate.

Preheat oven to 350 degress. Heat oil in an ovenproof Dutch oven. Add onions, carrots and celery and cook over medium heat until lightly caramelized. Add tomato paste and bay leaves to the pot, stir and let cook for 2 to 3 minutes. Add both bottles of red wine to the pan. Return browned rooster to the pan and add chicken stock to cover the bird. Cover the pan with a lid, and bake in a preheated oven for 3 to 4 hours, depending on the size of the rooster. Pull the pan out of the oven, remove rooster and place on a plate, covered in foil to rest. Add fingerling potatoes to the pan, cook in the red wine stock until tender (about 10 minutes). Scoop potatoes and remaining thickened sauce onto a serving platter, and arrange rooster quarters on top. Serve immediately.