Mix the flour, smoked paprika, salt, and pepper together. Coat the chicken in the mixture.

Heat enough olive oil to coat the bottom of the dutch oven over medium high heat. Add the chicken, and brown both sides. Cook it in batches so you don't overcrowd the pot. Add more oil as necessary.

Once all of the chicken has browned, place it on a plate and set aside.

Add a tablespoon of olive oil to the dutch oven, and add the onions and garlic. Cook the onions until they are soft and translucent. Then add the tomatoes and use a wooden spoon to gently crush them into small pieces. Then add the white wine, and olives. Bring to a slow simmer, and add the chicken.

Let the chicken simmer in the sauce for 10 minutes, then stir in the linguine and let it cook for 2-3 minutes until soft. If you need to add more liquid to the pot, add a splash of wine.

Serve right away, maybe with a little pecorino cheese on top.