Toss chickem pieces in mixture of flour, pepper & paprika, then brown chicken in butter, place chickem pieces in casserole. Add chopped onions and garlic to pan and cook until onions are soft, place in caserole, add tomato paste, stock and remaining flour mixture to pan, bring to the boil then pour over chicken, add tomatoes and mushrooms to caserole, add wine ( to taste ).
Cook in oven for 1 - 1.5 hours at 180°C.
Serve with rice.