Canary Island-Style Chicken Stew

This is an awesome easy to make dish.  It comes from the Canary Islands in Spain.  This dish is like soup, best made a day ahead.  Being that it is winter I used canned tomatoes to make this dish.  I dislike buying tomatoes fresh in the winter because they usually come from a greenhouse and don't have very much flavor.  You can also leave the tomatoes out completely, perhaps adding an additional onion.  Serve this dish with fried or boiled potatoes, rice or pasta.

Ingredients:
1/2 kg (1 lb.) chicken
2 onions, chopped
1 green pepper, chopped
2 tomatoes. chopped
3 cloves garlic, chopped
few sprigs of parsley
a pinch of ground cumin
a pinch of turmeric
1 glass of white wine
olive oil
1 bay leaf
a few sprigs of fresh thyme
a little flour
salt and pepper

Cut the chicken into pieces (I used 8 chicken legs), coat in flour and fry lightly in olive oil until golden in a saucepan.  Take the chicken out and add a little more olive oil and fry the onions, pepper and garlic.  Add the bay leaf and herbs.  After a few minutes, add the wine, tomatoes and the chicken pieces.  Cover and simmer until the chicken is cooked through.  Stir occasionally to prevent sticking.