Step 1

Dredge the chicken pieces with the flour, and be sure to shake off the excess.

Step 2

In a Dutch oven or a frying pan, heat some 2 tablespoons of clarified butter or cooking oil.  When hot, add the chicken and sauté on both sides until golden brown, when the chicken is golden brown, remove and set aside.

Step 3

In the same pan or a new pot heat more clarified butter and when hot add the shallots and cook for a few minutes.  Add the garlic and when fragrant (only 40 to 60 seconds) add the carrots,  thyme and wine.  Let the wine reduce until half remains and add the tarragon and the chicken, legs and tights.  Add the stock and cook for about 10 minutes and add the breast. Continue to cook at very low heat until the chicken is fully cooked, for about 35 to 40 minutes.

Step 4

Add the cognac and adjust the seasoning with salt and pepper if needed.

Step 5

In a new frying pan, heat the remaining 2 tablespoons of clarified butter, when hot add the mushrooms, shallots, thyme and adjust the seasoning with salt and pepper.  Sauté the mushrooms until cooked adjust the seasoning to your liking, and add the cognac of the heat.

Step 6

Sprinkle with the parsley.