Heat the butter in a saucepan over a medium/high heat. Brown the chicken well.

Next add the onion, garlic, bay leaves and stock cube.

Next add the carrots. Cook for another 5 minutes.

Add the tomato puree and wine.

Continue to simmer over a medium heat for 20-30 minutes or until the chicken and carrots are cooked through.

Check seasoning. Adjust if needed. Remove the bay leaves and serve with rice or boiled potatoes.