Toss the chicken pieces with the flour.

Heat the olive oil in a medium skillet. When hot, add in the chicken pieces (in batches, if necessary, to not crowd the pan) and cook until golden brown. Place in slow cooker.

Add more oil to the skillet if necessary, and add in the onion. Cook until slightly softened.

Add in the garlic. Cook 1-2 minutes.

Add in the wine and brandy and deglaze the pan. Cook until much of the liquid has evaporated and the mixture looks syrupy.

Pour onion and wine mixture into the slow cooker.

Add in the tomato paste, tomato, chicken broth, mushrooms, herbs and a large pinch each S&P.

Cook on low for 4 hours.

Mix the cornstarch with 3 Tbsp water until smooth. Stir into the slow cooker mixture and turn heat up to high. Cook 20 minutes, until thickened.

Taste. Add more S&P, if desired.