Cut chicken into cubes and cover them with flour

Cut carrot, onion and celery into small pieces; put them in a pan with olive oil and cook on low heat for 10 minutes

Take off vegetables from the pan and melt butter in it

Season butter with all the spices

Cook chicken in spiced butter until gold

Add some hot vegetable stock and cook on medium/low heat for 30 minutes

Keep adding stock every time it gets absorbed, add salt if necessary

When time is over add a bunch of marjoram and serve