At the food hop - European Chicken

When we moved back to Leicester from Japan we managed to cram as much as possible into cardboard boxes, of course this led to countless things annoyingly left behind but I made sure I grabbed my enveloped stuffed full with recipes (which has now an recipe folder ohh fancy pants). I'm not actually sure if I made this recipe up or whether its from another source as I found it scrawled down on a piece of paper, if you are the actually originator of the recipe then please let me know (of course providing your reading this, hello there,) the same goes if you know where the recipe is actually from, if not its mine all mine Bwahahhhahaha. Its similar to a French dish but with some some added olives and chorizo sausage which is rather Spanish hence European chicken yeah realllllll clever I know.
This make enough for four people.

European chicken.

Three chicken breasts, washed dried and chopped up into small squares.
A bowl of plain flour mixed with a a tablespoon of herb de Provence and a teaspoon of parsley. (I also added a tablespoon of cornflour)
4 cloves of garlic - finely chopped
2 - 3 small onions cut into small sections
2 carrots peeled and chopped
2 sticks of celery washed and chopped (but obviously not the leafy bits)
1 bay leaf
3 sprigs of thyme
1 sprig of rosemary
1/3 a cup of red wine (about 70 - 100 ml's)
1 can or carton of chopped tomatoes (I used Salisbury's chopped tomatoes and olives) if using something different add your own pitted chopped mix of black and green olives.
200 ml chicken stock.
1/2 chorizo sausage plastic coating taken off and chopped into chunks.
4 tablespoons of olive oil
20 g's of butter
1 1/2 tablespoons of chopped flat parsley.

Prepare al the ingredients.
In a large pan (preferably non stick) add 3 tablespoons of oi, which the oil is heating on a medium flame, coat the chicken with the flour.
Add the chicken and stir over a medium heat until the chicken has changed colour and cook throughout, towards the end add the chorizo sausage and mix. You'll find the floured chicken sticks to the pan (hence the non stick) so keep stirring and ensure nothing burns, when the chicken is cooked (with the sausage) set aside on a plate.
In the same pan heat the last tablespoon of oil and butter, add all the vegetables, the bay leaf, the thyme and the rosemary.
Stir well and cook for 10 minutes until the veg is cooked.
Add the wine, tomatoes (and the extra olives if they are not already in the sauce) and the chicken stock to the veg stir well and bring to a boil.
Once its brought to a boil lower to a simmer, add the chicken and sausage, stir well to mix, cover and then simmer on a low flame.
Stir occasionally to ensure nothing sticks to the bottom
once cooked remove the thyme and Rosemary sprigs (the leaves should have come off during cooking) remove the bay leaf add chopped parsley and stir to mix.

Serve with Steamed broccoli and asparagus and crusty bread.