Ingredients

• 1 large chicken
• 150 grams mushrooms
• 2 shallots
• 2 cloves garlic
• 150 ml dry white wine
• 20 ml cognac
• 40 ml dried chicken stock
• 2 sun-ripened tomatoes
• 1 tablespoon chopped tarragon
• 1 sprig of thyme
• 30 grams butter for frying
• 2 tablespoons olive oil
• 30 grams butter for mounting

Instructions

Finely chop the shallots and garlic. Rinse and slice the mushrooms.

Blanch the tomatoes for 10 seconds and place them in ice water. Free them from skins and kernels. Cut the tomato flesh into small cubes of approx. 6x6 mm.

Portion the chicken in 8 pieces. Upper and lower thighs. Let the sternum sit on the breasts, divide them with a large knife. Leave the wing join on the chest.

Season the chicken pieces with sea salt and freshly ground black pepper.

Heat oil and butter in a large pan and brown teh chicken pieced thoroughly over moderate heat until golden all over. Remove the chicken pieces and add the mushrooms for 2-3 minutes until they have colour, along with a thyme sprig.

Add onion and garlic. Let it fry another 1 minute.

Put the chicken pieces back in the pan and add the white wine. Add cognac and cook for 5 minutes.

Now add the chicken and let it all simmer under the lid until the chicken pieces are done.

It takes approx. 40 minutes, Look at the dish along the way and dilute if necessary with a little water if it lacks fluid. The breast pieces are finished first around can advantageously be taken up before the thigh. The high are finished when the meat releases the leg. Keep the chicken pieces warm while the mushroom sauce s being finished.

Bring the sauce to the boil and season with salt and pepper. Mount it with the las butter and add chopped parsley, chopped tarragona and tomato.

Serve the chicken and pour the hot sauce over it. Serve with potato or cooked rice.