-
1
Preheat the oven to 375 degrees.
-
2
Quarter the chickens.
-
3
Be careful to leave the breasts covered with skin.
-
4
Be sure the oyster is left attached to the leg.
-
5
Remove the thighbone and carefully cut off the drumsticks.
-
6
Reserve until needed.
-
7
In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions.
-
8
Pour off the excess fat and moisten with the chicken or veal stock.
-
9
Add the tomato paste and the bouquet garni.
-
10
This produces an enriched stock for the sauce.
-
11
Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat.
-
12
Next gather all ingredients for the sauce, and measure out the wine and cognac.
-
13
To assemble the dish, season the chicken with salt and pepper.
-
14
In a large saute pan heat clarified butter and brown the chicken skin side down.
-
15
When the chicken is browned, remove it from the pan and into a 375 degree oven.
-
16
Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices.
-
17
After 2 minutes add the chopped shallots and saute for a couple of minutes longer.
-
18
Remove the pan from the heat and add the Cognac.
-
19
Return the pan to the heat and ignite the Cognac.
-
20
When the flames have died down add the white wine.
-
21
Reduce by half.
-
22
Strain the reinforced stock and skim off any fat that has floated to the top.
-
23
Add the stock to the mushroom mixture and continue reducing.
-
24
Add the tomato concasse.
-
25
When the sauce begins to thicken and coats the back of a spoon, swirl in the butter.
-
26
Once the butter is incorporated and the chopped chervil and tarragon to taste.
-
27
To assemble the dish, remove the chicken pieces from the oven.
-
28
Remove the breastbone from the chicken breast.
-
29
The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking.
-
30
Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time.
-
31
Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce.
-
32
Garnish with chopped chervil and tarragon and serve immediately.
