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.