This is a classic French stew. The classic French way use whole chicken cut into parts. In this recipe I used chicken thighs & legs. Any kind of red wine will do. I used port red wine about 1 and 1/2 cups. For added flavor, add 3 tbls cognac or brandy then flame to burn the alcohol. I added potatoes, a bit of carrots & celery to add color to the dish. Use chicken stock (I use home made previously frozen) and I use fresh tomato (cook separately) for flavor and sauce thickened, with the wine as it cooks. No flour used to thicken the sauce. Add a knob of butter for flavor & shine to the dish. Add more wine if needed. Brown chicken first before adding the wine, cover, simmer and keep turning until wine is reduced. Add the brandy then flame until fire cools down. Be careful. In a separate pot or pan, saute onions (red & white pearl), garlic, bay leaf, thyme then add the button mushrooms, potatoes, carrots & celery. Stir, add chicken, keep stirring and add more stock, wine. Taste for seasoning. Add cooked tomatoes (optional) or use tomato paste. Cook until liquid sauce has thickened and chicken & veggies are cooked through. Serve with French bread or salad.