In a large fry pan add 2 T each butter and olive oil.
Add the chicken thighs.
As the pieces brown, transfer them to Dutch oven. In the same pan that the chicken was browned, saute onion until soft. Add garlic, flour and cook abut 1 minute, stirring constantly.
Add the white wine and Chicken Broth
Stir constantly for about 3 minutes until the pan is deglazed and the sauce is smooth and creamy.
Stir in the chopped tomatoes
Pour over the browned chicken in the Dutch oven. Sprinkle the chicken and sauce with raisins, pepper, thyme, basil and rosemary. Add the bay leaf.
Move the chicken around so the sauce will surround them. Bring to a boil, turn down heat and let simmer partially covered for about an hour.
Meanwhile in 2 tablespoons of olive oil saute the onions, mushrooms and carrots.
When vegetables are slightly softened, add them to the Dutch oven.
Sprinkle the vegetables in the dish with the juice of one lemon and the olives. Add the brandy.
Return the sauce to a boil, stirring often for about 15 minutes. This will reduce and intensify the flavor of the sauce.
Fish out the bay leaf. Serve piping hot over buttered egg noodles or mashed potatoes, drizzling sauce over all.