Remove any excess skin from the chicken, then salt and pepper them and dust lightly with flour.
In a large non-stick skillet, heat the olive oil, and sauté the chicken until golden brown, turning frequently so all of the pieces are done evenly. Remove chicken from skillet and keep warm.
In the same skillet, put chopped onions, garlic, mushrooms, parsley, and more olive oil if necessary. Cook this mixture until the mushrooms are tender.
Add the tomatoes and their juices, dry white wine, brandy, tomato paste and 1 tablespoons flour. Mix and blend the ingredients well and allow to simmer over a medium flame for about 10 minutes.
Now put the chicken in the sauce, cover the pan, and simmer until the chicken is completely tender, about 15 to 20 minutes.
Serve with the sauce and garnish with chopped parsley. Fluffy rice, seasoned with finely chopped flat-leaf parsley.