Place the flour and paprika into a large bowl season well with salt and freshly ground black pepper and mix together well

Add the chicken pieces and toss to coat

Heat 2 tablespoons of the oil in a large frying pan, and cook the chicken in batches over a medium-high heat for about 8 minutes or until golden all over.

Remove and set aside

Add the onion to the pan and cook stirring over a medium heat for about 5 minutes or until soft.

Add the remaining oil and the mushrooms to the pan and cook for 4 minutes, add the garlic sherry and time, and cook scraping the bottom of the pan to remove any think that is stuck for a further 2 minutes.

Remove from the heat

Place the chicken, onion and mushrooms into a large deep saucepan, then add the stock, carrot, celery and bay leaf. Bring to the boil, then reduce the heat and simmer stoning occasionally for 20 minutes, or until the chicken and vegetables are cooked and the sauce is thickened.

If necessary thin the sauce with a little more stock or water

Sprinkle over the parsley and serve with rice on mash potatoes