Heat 1 tbsp oil in a frying pan. Brown the meat very quickly over a high heat. Place the meat in a nonstick, ovenproof pot.
Saute the vegetables in the same pan for 5 minutes or just until slightly brown, over a high heat. Be sure not to discard the meat fat and browned bits from the pan, scrape them up with a wooden spoon for richer flavor. Season with salt and pepper and place the vegetables over the meat.
Add remaining 2 tbsp olive oil and butter in your pan, add the flour and cook it for a minute or two (stirring constantly) to get rid of the lumps. Then add vine, cognac and thyme and bring to a simmer. Pour it over the meat and vegetables.
Place the pot with the lid on in the heated oven and cook for 30 minutes.
Remove the lid and broil for a few minutes, just until golden brown.
You can mash some potatoes, like I did, mashed potatoes tastes great with this sticky, flavor rich chicken. Or if you want to upgrade the dish a bit, cook some polenta with butter.
It’s actually kind of classic chicken stew with a vine and cognac kick to it. You should definitely try this one, it tastes great!