Hunter's Chicken

Ingredients:

• 1 chicken (1.8 kg), thighs, legs and breast
• Melted butter
• 140 g brown mushrooms, thinly sliced
• 1 large shallot, finely diced
• 60 ml of cognac
• 60 ml dry white wine
• 1.5 cups rich chicken broth
• 1/4 cup tomatoes, peeled, seeded and diced
• 30 g chilled butter
• 1 teaspoon finely chopped fresh tarragon leaves
• 1 teaspoon finely chopped fresh chervil or parsley leaves

Preparation:

1. Preheat oven to 190°C.
2. Season the chicken pieces with salt and pepper on both sides. Heat a few tablespoons of ghee in a Dutch oven over high heat. Place the chicken skin-side down and fry until golden brown. Flip the chicken over and brown the other side. Place the chicken on a baking sheet and bake in the oven until cooked through, about 12–15 minutes.
3. Drain almost all the fat from the pan, reserving 2 tablespoons. Add the mushrooms, season with salt and pepper, and fry until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat, add the cognac, and cook until it evaporates.
4. Add the wine and cook until it has completely evaporated. Add the stock and tomatoes and bring to a boil. Cook until the sauce is thick enough to coat the back of a spoon, then whisk in the butter. Once the butter is added, do not thin the sauce, otherwise it will separate. Season with salt and pepper, and add the tarragon and chervil.
5. Remove the chicken from the oven and let it rest for 5 minutes. Remove the breast meat from the bone. Cut each breast diagonally into 2 equal pieces. Cut the legs in half at the joints and diagonally, removing the thigh bones.
6. Serve 1 leg and 1 breast. Only one piece should have a bone. Serve on hot plates, drizzled with sauce.