Combine flour, salt, paprika, and pepper in a bowl.

Dredge the chicken in the flour mixture, ensuring it is fully coated.

Heat 1/2 cup of butter in a skillet over medium heat.

Lightly fry the chicken in the butter until golden brown on all sides.

Transfer the chicken to a baking pan or casserole dish.

In a saucepan, combine orange juice, thyme, brown sugar, and 1/4 cup butter.

Bring the sauce to a boil and let simmer for 4 minutes.

Slice the onion into thin layers.

Slice the ripe olives.

Arrange the sliced onion and olives evenly over the chicken in the baking dish.

Pour the orange-thyme sauce over the chicken, onions, and olives.

Bake in a preheated oven at 350°F (175°C) for 1 1/2 hours, or until the chicken is cooked through.

If the sauce becomes too dry during baking, add a little water.

Serve hot with wild rice as a side dish.