Tip the flour into a shallow bowl and season well with Sea Salt and Black Pepper. Add the chicken and toss well to coat the chicken evenly. Remove, shake off excess flour and place on a plate and season again. Reserve the flour.
Heat 2 tbs olive oil in a large, shallow pan and brown the chicken pieces all over, remove and set aside.
Add the remaining olive oil, if necessary, to the pan and fry the shallots and pancetta over a high heat for 3-4 minutes. Add the Garlic and cook for a further minute.
Add the brandy to the pan to deglaze, use a wooden spoon to stir to loosen any meat and juices from the bottom of the pan. Be careful as the brandy may cause a flame in the pan if the oil is very hot. This is fine, just wait for the flame to die down.
Stir in the tomato purée, Rosemary, Thyme and Bay Leaves. Then add the reserved flour and cook for 1 minute, stirring continuously. Pour in the wine and chicken stock, and bring to the boil. Add the chicken back to the pan, turn once and push under the wine. Reduce the heat and simmer for 20 minutes, uncovered.
Add the mushrooms and continue to simmer for a further 20-25 minutes, until the sauce has thickened and the chicken is cooked through.
Delicious served with carrots, leeks and baby potatoes.