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1
Cut the vegetables into even bite-sized pieces.
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2
Season the chicken with salt and pepper, and coat with flour.
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3
Place the olive oil and minced garlic in a thick-bottomed pot and fry over low heat.
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4
When it's fragrant, add the onion from Step 1.
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5
While the vegetables are cooking, put the olive oil and garlic in a frying pan and saute over low heat.
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6
When it's fragrant, turn up the heat and start frying the chicken skin side down.
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7
When both sides are brown, sprinkle with white wine, cover the frying pan with a lid to steam-fry.
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8
When the onion from Step 3 is translucent and cooked through, add the rest of the vegetables and fry.
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9
Add the chicken with the juices into Step 6, and stir well to blend all the ingredients.
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10
Add all the * ingredients except the balsamic vinegar and cane sugar, simmer for about 30 minutes over medium-low heat.
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11
Add the bay leaf at this stage.
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12
After simmering for 30 minutes while stirring occasionally, add the balsamic vinegar and cane sugar, and simmer for another 10 minutes.
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13
Give it a taste and season it with salt and pepper to adjust the flavors.
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14
Pour the heavy cream into it and it's done.
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15
Plate next to rice in a serving dish, add heavy cream on top to taste, and enjoy.
