Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
Place the joints in a large caserole dish and add the potatoes.
Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
Pour over the chicken and potatoes.
Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.