Step 1: In a casserole, brown the chicken pieces in a little oil until they are brown, add salt and pepper, then sprinkle with flour, mix well, and set aside.

Step 2: In the same pot, add butter and sweat onions*, garlic, carrot, and mushrooms, then deglaze with white wine.

 *Softening the onion and drawing out its natural sweetness without allowing it to take on any colour

Step 3: Add the peeled tomatoes, the tomato paste, the thyme, the laurel, the olives and let everything stew for 5 minutes.

Step 4: Add the chicken, stir well and moisten with the chicken stock. Cover and cook over low heat for 1 to 1 1/2 hours.
Once cooked, the sauce should be slightly bound, adjust the seasoning, and add the parsley off the heat.

The Chef’s special touch:

Add tarragon at the end of the cooking to bring a little aniseed taste. You can also add smoked bacon.