Method

1. Heat 1 tbsp olive oil in a heavy saucepan.

2. Season the flour with salt and pepper and toss the chicken in.

3. Fry the chicken for 2-3 minutes or until it begins to brown.

4. Transfer the chicken to a plate to keep it warm.

5. Add the remaining 1 tbsp oil and fry the pancetta until it starts to brown.

6. Add the onions and cook for 2-3 minutes. Add the mushrooms and fry for 1 minute.

7. Add the tomato purée, stir well and cook through for 30 seconds.

8. Return chicken to pan and add brandy, red wine and herbs. Bring liquid to boil, reduce and simmer for 15 - 20 minutes until chicken is tender and the liquid is thickened.

9. Serve with mash or rice.