Mix together flour, salt, pepper and paprika. Use this to lightly dust the chicken pieces. In a deep frying pan heat the oil then fry the chicken pieces until golden brown, about 4 minutes. (You may have to do this in batches.) Set aside.
Lower heat then stir in onion and garlic then cook until translucent. Stir in wine then simmer. Stir in stock, basil, thyme and rosemary then simmer.
Add the chicken back to the pan then cook for 20 minutes. Stir in the potato and cook for another 15 minutes. Stir in peas and allow them to become tender. Serve with crusty bread.