Pollo a la Jardinera

Adapted from The Art of Spanish Cooking:  Sprinkle 8 pieces of chicken with 1/4 cup flour and 1 tsp salt.  Brown quickly in 1/4 cup olive oil and 2 tbsp butter. Remove to casserole.  Add one minced onion and 2 minced garlic cloves and cook  until soft over low heat.  Add tsp tomato paste and 1/2 cup sherry.  Cook 5 minutes.  Add 3 cup chicken stock and cook until very soft.  Puree and thicken with 1/2 tsp cornstarch.  Cook until shiny and smooth.  Pour over chicken in casserole.  Steam 1 head of cauliflower 5 minutes and add to casserole.  Add 1/2 pound frozen peas.  Cook at 350 degrees for 30 minutes, or until chicken is done.