Chop onions, carrot, and celery quite small. Quickly fry in a heavy based pan until soft then remove from pan.
Toss chicken through seasoned flour (flour with salt, pepper and paprika) then fry until browned all over, pour in the red wine, olives and garlic, bay leaf and boil for 1 minute.
Re-introduce the vegetables to the pan. add the water, “bouquet garni” and simmer for 1 hour.
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