Cut the chicken into portioned pieces and put them to boil in plenty of water.
Separately, sauté the chopped onion in a little hot oil, with the carrot, garlic and mushrooms. Once lightly braised, add the wine, stir for 1-2 minutes and add the tomato paste, spices and boiled meat.
Under continuous stirring, pour in the chicken broth and let it boil until the vegetables are fully ready. Finally, add the flour or starch dissolved in some water. Serve the chicken and mushroom stew with a little chopped fresh parsley.