Cut chicken thighs into bite-sized pieces, dust lightly with seasoned flour and brown all over in hot olive oil. Drain and set aside.
Pour off most of the oil, add a good knob of butter to melt, and then add trimmed button mushrooms and fry until nicely bronzed.
(Butter is much better for browning mushrooms than oil!) Set aside with the chicken. Finally, fry chopped onions and a crushed clove
of garlic until softened, then return the chicken and mushrooms to the pan, pour in a glass of red wine and a glass of chicken stock,
season with freshly ground black pepper and simmer for 20 minutes, until the chicken is cooked and the sauce thickens.
Serve with polenta, made according to the packet, with a good knob of butter and some grated parmesan added at the end,
garnished with chopped chives.