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1
Wash and dry the chicken pieces thoroughly.
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2
Season 1 cup of flour with salt and pepper, and flour the chicken lightly, using additional seasoned flour, if necessary.
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3
Heat a large, heavy-bottomed pot over high heat.
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4
Add 2 tablespoons of olive oil, and continue to heat until the oil is very hot but before it begins to smoke.
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5
Quickly brown the chicken on all sides, cooking thighs and then breasts in batches to avoid overcrowding and to assure even cooking.
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6
Add the remaining oil as needed.
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7
Return the browned chicken to the pot.
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8
Add 1/4 cup Cognac, heat briefly and then flame.
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9
When the flame dies out, stir in the thyme, bay leaf, parsley, tomato paste, mushrooms, onions and wine.
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10
Cover the pot, and bring to a boil; reduce heat to a simmer.
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11
Cook about 15 or 20 minutes, or until just tender.
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12
Refrigerate or freeze.
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13
(This is one of those dishes that taste better reheated.)
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14
To serve, defrost, if the chicken has been frozen.
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15
Reheat slowly.
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16
Just before serving, add the remaining Cognac, the Madeira, the remaining parsley for garnish, and salt and pepper.
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17
Remove the bay leaf before serving.
