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1. Remove the skin from the chicken pieces. Put the flour in a bowl and mix in a little salt and freshly ground black pepper. Toss the chicken in the seasoned flour to coat it. 2. Heat the oil in a pan (one with a lid) and fry the chicken for about ten minutes, until well browned on both sides. While the chicken is frying, roughly chop the bacon and peel the shallots, slicing off the top and bottom of each one. Quarter the mushrooms and crush the garlic. 3. Remove the chicken from the pan, and fry the garlic, shallots and bacon for about five minutes. Add the mushrooms, and the red wine. 4. Bring the wine to the boil, then stir in the stock cube, tomato puree, brandy, thyme and parsley. Return the chicken to the pan. Sprinkle on some freshly ground black pepper, and a pinch of salt (not much as the bacon and stock cube will have added salt). 5. Reduce to a very low heat, cover, and simmer for about 45 minutes. Check the chicken is cooked through, and serve. 
Use small onions if you do not have shallots.
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