2. Liberally season the pieces of chicken with salt and pepper and dredge them in the flour. Add the remaining oil to pan. When the oil is hot, sear the pieces of chicken thoroughly on all sides until well browned. Take care not to scorch the flour coating, but do let it get brown. Do this in batches. Reserve the chicken with the ham.
3. Return pan to the burner set to medium. Add the onion, garlic, shallots, and mushrooms, and sauté for 3 minutes, stirring constantly, until tender and fragrant. Add the wine, chicken broth, carrots, celery, and thyme, and let the pan come to a boil. Add the reserved chicken and ham. Cover the pot and bring to a simmer. Cook for 45 to 50 minutes, until the chicken is very tender and the sauce has thickened from the flour. Taste and correct seasoning with salt and pepper.
4. Arrange chicken pieces and vegetables on a warmed platter, and cover with the sauce. Serve with rice, noodles, or roasted potatoes.
From The Fifth Taste: Cooking with Umami by Anna Kasabian and David Kasabian (Universe, 2005). © 2005 Anna Kasabian and David Kasabian. Used with permission.
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