Step 1
Place chicken in a large snap-lock bag. Add flour. Season with pepper. Seal bag and shake to coat chicken.
Step 2
Heat 1 tablespoon oil in a large, deep pot or flameproof casserole dish over medium to high heat. Add half the chicken pieces. Cook for 2-3 minutes each side, until golden. Remove. Repeat with another tablespoon of oil and remaining chicken.
Step 3
Heat remaining oil in same pot over medium heat. Add onions. Cook, stirring occasionally, for about 3 minutes, until light golden. Add garlic and tomato paste. Cook, stirring, a further 1 minute.
Step 4
Return chicken to pot with mushrooms and carrots. Stir in stock, vinegar, thyme and ½ cup water. Bring to the boil. Reduce heat. Simmer, covered, for 35 minutes. Uncover. Simmer uncovered for a further 30 minutes or until slightly thickened, stirring occasionally.
Step 5
Transfer half the ragout to a large freezer-safe container (or divide into smaller containers) and set aside to cool for 1 hour. Label, date and seal, then refrigerate for up to 3 days or freeze for up to 2 months.