Combine flour, salt, paprika, and pepper in a paper bag.

Add chicken pieces to the bag and shake to coat thoroughly.

Set aside any remaining flour mixture.

Melt butter in a skillet with a lid over medium heat.

Brown the chicken on each side until golden brown.

Remove the chicken from the skillet and set aside.

Reduce the heat to low.

Add the reserved flour mixture to the skillet and stir it into the melted butter to create a roux.

Dissolve chicken bouillon cubes in boiling water.

Gradually pour the bouillon mixture into the skillet, stirring continuously until smooth.

Add white wine, thyme, garlic salt, and bay leaf to the skillet, stirring to combine.

Bring the sauce to a gentle boil, then reduce the heat to low.

Return the chicken to the skillet.

Cover the skillet and simmer for about 25 minutes, or until the chicken is tender and cooked through.