Marinate the chicken in wine and refrigerate overnight; drain and reserve wine. Combine the flour, salt and pepper on a plate. Coat the chicken pieces with the mixture. In a large skillet, sauté the chicken in olive oil just until browned.
Add tomatoes, onion, basil, thyme, pepper, and reserved wine. Cover the pan and simmer 30 minutes. Mix in the bananas, potatoes, carrots, prunes, olives, and sugar; simmer for 1 hour. Add the garlic and simmer another 10 minutes before serving.