Heat the canola oil and butter in a large skillet over medium high heat. Add the chicken and cook, turning several times, until pieces are browned on all sides.
Remove the chicken to a plate. Lower the heat and add the red bell pepper, onion, fennel, and paprika. Cook until the vegetables are soft adding the garlic for the last minute of cooking.
Add the wine to the pan and stir to bring up any cooked bits on the bottom of the pan. Add the tomatoes and bay leaf. Season lightly with salt and pepper. Add the chicken back to the pan.