Don't treat this recipe as gospel; red wine or white wie, any herbs you like, whatever you like. Follow the method but feel free to change the ingredients
Directions
Dip the chicken in the seasoned flour and heat the oil and butter in a flameproof casserole
Brown the chicken in batches and set aside
Deglaze the pan with a little water and pour it on the chicken - that's where the flavour comes from and it's essentially gravy
add a bit more oil to the pan and fry the onions, carrots and celery for 5 minutes
Add the garlic and fry for another minute
Add the wine and then half full the bottle with water and add that too. Bring to the boil and simmer for a few minutes
Put the chicken and gravy back in with the herbs and give it a stir
Season it with salt and pepper and put the lid back on and simmer gently for an hour or more
