Put the chicken to boil with the salt, a little black pepper and the bay leaf. Chop the onion, carrots and celery finely and peel the garlic cloves but leave them whole. Fry the vegetables in preheated oil and add a handful of green beans at the end.
Once tender, add the tomato paste. Stir and top up with a ladle of chicken broth, add a little salt and black pepper. Transfer the vegetables into an oven dish and mix the peas in.
Add the chicken and find space for it among the vegetables. In a dish on the stove, fry the flour, add the cream + a teaspoon of paprika and the chopped parsley and dill.
Once the sauce is slightly thickened, remove it and pour it over the chicken. Put the dish to bake in a preheated 356°F (180 °C) oven for 30 minutes.