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1
Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper.
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2
Melt 2 tbsp of the butter in a large flameproof casserole over medium heat.
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3
In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides.
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4
Transfer to a plate.
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5
Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened.
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6
Sprinkle in the remaining flour, stir well, and cook for 1 minute.
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7
Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan.
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8
Return the chicken to the pan and add the thyme and bay leaf.
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9
Cover, reduce the heat to medium-low, and simmer about 30 minutes.
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10
Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat.
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11
Add the onions and cook about 6 minutes, until lightly browned.
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12
Stir in the sugar, vinegar, and 1 tbsp water.
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13
Add the onions and mushrooms to the chicken.
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14
Cook until the chicken is cooked through, about another 15 minutes.
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15
Transfer the chicken and vegetables to a deep platter and keep warm.
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16
Discard the thyme and bay leaf.
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17
Skim off the fat from the surface of the sauce.
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18
Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens.
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19
Season with salt and pepper.
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20
Pour over the chicken and serve hot.
