- Add 2 Tbsp. of the flour to a large bowl. Dry the chicken very well with paper towels. Add in the chicken cubes and toss to coat. Heat 1 Tbsp. of the olive oil in a dutch oven on medium-high heat. Add the chicken in batches, and sauté until well browned, about 6 to 7 minutes. Remove the chicken with a slotted spoon to a plate and set aside.
- Add in another 1 Tbsp. of the oil. Add carrots, celery, and onions, and cook on medium heat until browned, about 8 to 10 minutes. Add the garlic and sauté for 1 minute, until fragrant. Add in the remaining flour and cook for 1 minute, until the flour coats the vegetables.
- Add the wine, scraping up brown bits from the bottom of the pan. Bring to a boil, and reduce for 5 to 7 minutes while stirring. Add the chicken broth, tomato paste, thyme, and bay leaves. Add the chicken back to the pan. Bring to a boil, reduce heat to low, and simmer covered for 45 minutes.
- While the chicken is simmering, in a large separate skillet, add the remaining 1/2 Tbsp. of olive oil, and sauté the pearl onions and mushrooms on medium-high heat until they are brown, about 6 to 8 minutes. Drain off any excess liquid. Set the pearl onions and mushrooms aside.
- Remove the bay leaves from the pot and discard. Add the pearl onions and mushrooms to the chicken, and simmer uncovered for 5 to 7 minutes. Some of the liquid will evaporate, thickening the stew. Season with salt and pepper. Garnish with minced parsley.
Note: This stew may be served with additional vegetables and a salad, if desired.