Place the flour in a zip-top plastic bag. Working in batches, coat the chicken pieces in the flour. Set the chicken aside. Combine the butter and oil in a heavy skillet over medium-high heat. Mix until the butter has melted. Add the chicken to the skillet, working in batches if needed, and cook until it is browned on all sides. Transfer the chicken to a platter and cover with foil to keep warm. Add the onions, thyme, parsley, and bay leaves to the skillet. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the mushrooms, carrots, garlic and brandy. Cook, stirring occasionally, until the liquid has evaporated. Return the chicken pieces to the skillet. Add the wine. Bring the liquid to a boil then reduce the heat to a simmer. Cover the skillet and cook at a low simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a serving dish and keep warm. Bring the liquid in the skillet to a boil over medium-high heat and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. Pour the sauce and vegetables from the skillet over the chicken in the serving dish. Serve the coq au vin hot. Adapted from: Bon Appetit, Best of the Year: Top Trend Book Club Dinner Parties