Preheat oven to 350 degrees.
In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion and garlic in about 2 tbsp sesame oil over medium high heat for about 1 minute.
Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
Add the carrots and baby corn and sauté for about a minute more.
Add the marinade and the cup of wine, to pan and stir to incorporate.
Let the liquid come to a simmer.
Place in the oven for about 35 minutes (30 minutes for breasts) and then add the broccoli and bok choy underneath the chicken so it is submerged and coated with the liquid and re-place in oven.
Let cook for 10 minutes more
If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them browned and crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burn
If using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them slightly browned.
Top with sesame seeds and serve it with the sauce from the pan.