Cut chicken into serving pieces; rinse and pat dry. In a 5-quart Dutch oven or large saucepot, heat 2 tablespoons of the oil and brown chicken pieces; remove. Add the remaining 2 tablespoons oil, the onion, celery, carrots, paprika, garlic, bay leaf, allspice, salt, and pepper; sauté for 10 to 15 minutes, or until vegetables are golden brown. Add the wine and potatoes; cover and cook for 5 minutes. Add the chicken, chicken stock, and tomatoes; simmer over medium-low heat for 30 minutes. Stir in the peas and parsley; cover and simmer for 3 minutes. Serve hot with rice or bread. Makes 6 to 8 servings.
