TIP - When Ordering

Place the butter, bacon and onions in a small frying pan that can later go into the oven and sauté on low until they are golden brown. Remove them with a slotted spoon and put aside on a plate. In the same pan, sauté on high the mushrooms and then remove and add them to the plate with onions. In the same butter, brown the chicken pieces and then sprinkle them with the flour. Stir to mix the flour with the butter and put the pan into the oven for 5 minutes. Remove from the oven, add garlic, stir and then add the red wine. Bring to a boil while stirring constantly. Add the bouquet garni, onions, bacon and mushrooms. Add enough water or stock to bring the liquid up to cover the chicken.

Cover and cook for 45 minutes (or more depending on size of chicken) in the oven.

Remove from the oven and take the chicken and other ingredients out of the pan.

Pour the sauce through a sieve. Put the chicken and other ingredients back into the pan.

Mix the egg yolk and heavy cream in a separate bowl Add this mixture to the pan with the chicken to bring the sauce together. Use a whip and slowly add the cognac.

Chef Pierre Verger often serves this dish with pasta and a red wine.