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1
Rinse chicken and pat dry. In a bowl, combine the tomato, half of the mushroom, and half of the onion, and the sausage. Mix well (it is easiest to use your hands to mix this). Stuff this mixture into the chicken and tie the legs well to seal the opening.
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2
Melt the butter in a large saucepan, and brown the chicken on all sides. Remove from heat. Taking care that you have at least 2 feet of clearance over the pan, pour the cognac evenly over the chicken and light. The flame will extinguish on its own.
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3
Add the giblets/gizzards and any remaining onions, mushrooms, and sausage to the pan. Cook over medium heat for about 5 minutes, until the onions are tender.
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4
Add the stock and both kinds of wine. Bring to a boil, and reduce heat to simmer. Add the carrots, garlic, and olives. Season with salt and pepper. Cover and simmer for 1 hour. Take care to turn the chicken over every 30 minutes if it is not fully covered.
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5
Uncover and cook for 30 more minutes (longer for a larger bird). The meat should be well-cooked, but not yet falling off the bone.
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6
Preheat the oven to 350 degrees. Butter a roasting pan. Remove chicken from the saucepan, leaving the liquid to simmer. Place chicken in roasting pan and bake 30 minutes to one hour, until skin is golden brown.
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7
While the chicken is roasting, prepare the sauce. In a small bowl, whisk flour with 1/4 cup water until smooth. Stir into the simmering saucepan. Increase heat until sauce is just boiling. Cook uncovered, stirring frequently, until you have gravy of the desired consistency.
