Peel and cube the potatoes, about 3 cm/1.2 inches. Clean and cube the red pepper and the carrots. Finely chop the garlic. Set everything aside. Finely chop the onion and set aside separately from the previous vegetables.
Mix the flour, paprika, salt and pepper. Rub the chicken breasts with this mixture.
Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Place the chicken in the pot and cook 2 minutes on each side until golden. Remove from the pot.
Add the second tablespoon oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and 1 splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.
Add the remaining stock and the rosemary. Stir well. Nestle the chicken on top of the vegetables, cover and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be of 75 degrees Celsius/ 165 degrees Fahrenheit (no pink allowed). Remove the chicken from the pot.
Turn the heat to medium high and bubble the sauce for about 5 minutes or until it thickens slightly. Adjust the taste with salt and pepper and sprinkle with parsley.