8 pieces chicken, skinned
salt and pepper
¼ cup flour
2 tbsp butter
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup dry white wine
1 400gm can chopped tomatoes
1 bouillon cube
1 tsp dried thyme
300g/12 oz mushrooms, washed, dried and sliced
1 tbsp Cognac (optional)
1 tbsp fresh parley, chopped

1. Sprinkle the skinned poultry with salt and pepper
2. Dredge in the flour. 
3. Melt the butter with the olive oil in a heavy skillet on medium heat
4. Gradually add the chicken pieces. 
5. Brown the pieces on all sides
6. Remove from the skillet.
7. When all the pieces have been browned, add the onions and garlic to the skillet
8. Cook on medium heat, stirring occasionally for 5 minutes. 
9. Add the white wine and scrape any bits on the bottom and sides of the skillet into the wine. 
10. Add the tomatoes, bouillon cube, and dried thyme, then the browned chicken pieces. 
11. Cover the skillet and simmer on low heat for 30 minutes.
12. Add the mushrooms and continue cooking for 15 minutes. 
13. Stir in the Cognac 5 minutes before the end of the cooking time. 
14. Stir in the chopped herb just before serving.
15. Serve with rice or potatoes, or indeed on some grilled bread topped with a fried egg!