2 tablespoons plain flour
1kg mixed chicken pieces
2 tablespoons olive oil
20g butter
6-8 eschalots, peeled, bulbs halved
200g button mushrooms, halved
2 garlic cloves, crushed
2 sprigs fresh thyme
1/2 cup dry white wine
2 tablespoons cognac or brandy
2 tablespoons tomato paste
2 cups chicken stock

Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.

Heat 1 tablespoon oil in a large, heavy-based flameproof casserole dish over medium-high heat. Cook chicken, in batches, turning, for 8 to 10 minutes or until golden. Transfer to a plate.

Add butter and remaining oil in dish. Add onion, mushrooms, garlic and thyme. Cook, stirring, for 4 to 5 minutes or until onion has softened and mushrooms are golden. Add wine and cognac, if using. Simmer for 30 seconds. Add tomato paste. Cook, stirring, for 1 minute. Stir in stock. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour or until chicken is tender and sauce has reduced.