Heat the oil in a large pot over medium high heat. Preheat oven to 180 C.
Mix the flour and salt and pepper in a shallow dish. Dredge the chicken in the flour. Brown the chicken in the casserole for 5 to 8 minutes, turning once, until nicely brown on both sides.
Place the potatoes, carrots and cabbage in the casserole. Pour the stock and alcohol over the vegetables and chicken. Add the sugar and cornflour and mix well. Cover and cook in preheated oven for 45 minutes. Uncover and cook for a further 30 minutes. Serve and enjoy!