Chicken fillet cut into small pieces the same size, chop the onion, coarsely chop the remaining vegetables. Sprinkle chicken with salt, pepper, roll in flour. In a large skillet heat the oil and quickly fry the chicken in it from all sides for 5 minutes, then lay out the chicken, and in the same pan pour the onion and fry it until golden. Then add to the onions carrots and celery, garlic, bay leaf, thyme, salt, pepper, pour in the wine and chicken broth and simmer until tender over medium heat for about half an hour. At the end of the cooking, return the chicken to the pan to vegetables, stir and allow to stand. If the stew came too liquid, add a little flour.