Peel and boil the carrots briefly. Cut them into pieces, peel the onion and cut it finely.
Clean the meat, cut it into portions and roll in the flour. Heat the olive oil and put the chicken to braise briefly, making sure you flip it over.
Take it out into a plate and put the onions and boiled carrots in the same oil. Fry until golden, add the chicken, wine, then the broth shortly after, stir in order to unstick everything that's gotten stuck to the bottom.
Add a little butter to the sauce, season with salt and black pepper and cover. Saute until the liquid reddens and the dish thickens.