On a cutting board, with a sharp knife, finely chop the tomatoes and the garlic.
Set a large saucepan over high heat until very hot, then add the olive oil.
Sear the chicken leg fillets well on all sides until nicely browned, seasoning with salt and freshly ground pepper.
Remove the fillets, leaving the fat in the pot; add the pearl onions and sauté for 3–4 minutes.
Stir in the garlic and tomato paste and cook 1 minute more.
Put the fillets back in, sprinkle with the flour, and stir until no raw flour is visible.
Deglaze with the red wine; then add the vegetable stock, chopped tomatoes, grated tomato, bay leaf, allspice, salt, and freshly ground pepper.
Reduce the heat, half-cover the pot, and let the chicken simmer for at least 50–60 minutes until the onions are tender and the chicken is cooked through.
When the stew is ready, remove it from the heat, add the thyme, give it one last stir, and serve with grilled country bread.
