Well ummmm, I tossed the chicken pieces in seasoned flour first,, and after sauteeing the garlic, onions and mushrooms i browned the chicken, then deglazed the pan with the wine and a little stock, if it's too thin at the end of cooking I'll just take out eveything and boil to reduce - doesn't often happen God knows I'm not the best cook but I can do a decent casserole!