Cut chicken thigh fillets into bite-sized pieces, coat with seasoned flour and brown quickly in hot olive oil. Drain and transfer to a casserole dish.
Cut small chestnut (cremini) mushrooms into halves or quarters and fry in the same pan for a few minutes, then add peeled whole small shallots,
swirl around the pan for a few minutes to brown a little, then add baby carrots. Season with freshly-ground black pepper, sprinkle over a Tbs of
plain flour and mix well to absorb the fat. Pour in a ½ cup of dry white wine and a cup of chicken stock, bring to the boil stirring well and pour
the lot into the casserole with the chicken. Bring back to a simmer, cover and put into a 170°C oven for about an hour. Garnish with chopped parsley
and serve with new potatoes and cabbage.