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Dip chicken in flour and shake off excess. In a large skillet, fry the chicken in oil until golden brown. Boil 2 cups of water in a small saucepan and add olives. Bring to a boil, then drain and reserve olives. Add all the garlic, olives, celery, pepper, tarragon, tomatoes, salt and ginger to the skillet and fry for 30 minutes. Nod add the sliced oranges. Heat the wine and cognac in a small saucepan and pour over the chicken. Set a match to it to ignite. Serve when the flames die down.
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