1Heat oil in a pan.
2Bake the chicken for 5 minutes, or until golden brown.
3Then add the onion, laurierblad, carrots, salt and pepper.
4Bake about 5 minutes.
5Add the pea, mushrooms and white wine.
6Cover pan during cooking.
7Reduce heat and cook for 35 minutes.
8Afterwards pull the pan lid and sprinkle the flour over it.
9Stir well and simmer for 2 minutes to simmer.
11Serve with white rice.