Season chicken liberally with salt, pepper and paprika. Dredge chicken pieces in flour, shaking off any excess.
Heat a tablespoon of oil, one turn of the pan, in a heavy-bottomed pan over medium-high heat. Add 4 pieces of chicken and brown on both sides. Remove browned pieces to a plate and repeat with remaining chicken.
Add butter to the pan and melt. Add in celery, pepper, onion, garlic, thyme, zest and season with salt and pepper. Stir 5 minutes until the veggies are tender then stir in tomato paste. Sprinkle in 1 rounded tablespoon flour, stir 1 minute, then whisk in wine. Stir in stock and season with Worcestershire and hot sauce.