Dredge the chicken pieces in the flour. Be sure to knock of any extra flour from the chicken pieces or you will end up with clumps of flour in the pan. I just hit two pieces together to remove excess.
Heat up a large saute or fry pan over medium high heat. The size of the pan is important. It has to be big enough to hold all the chicken and other ingredients including the stock.
You may have to saute the pieces a few at a time so you don't crowd the pan but in the end, all the ingredients have to go back into the pan. And make sure you have a tight fitting cover for the pan. Heat the pan over medium high heat for a couple of minutes and then add the oil and 1 tablespoon of butter. Let the pan get hot but not smoking. Brown the chicken pieces. You just want the skin to brown for appearances. The actual cooking of the chicken will come when you braise it. Add the garlic, onions, tomato puree, tomato paste, reduced chicken stock and bouquet garni. Cover and simmer for 40 minutes or until chicken is tender. This is the braising process.
While the chicken is simmering, sauté the mushrooms in remaining butter. When they start to turn brown and the released juices have evaporated, add wine and then cook for a couple of minutes. Then add them to simmering chicken.
When the 40 minutes are up, you should be ready to serve. If you are not ready to eat, no big deal. Just reduce the heat to a low simmer or turn the heat off completely.
When you are ready to plate, spoon some rice onto the plate, top with a piece of chicken and then spoon some of the incredible mushroom filled sauce over both. Garnish with chopped parsley, plate a vegetable and serve.
This one is a keeper.