Fricassée de Poulet au Cognac

Cut the chicken* in 8 pieces. Put it in a shallow dish and pour the cognac over it. Leave to marinate for 8-12 hours in the refrigerator, turning the pieces over occasionally.

The next day, drain the pieces, reserving the cognac, and pat them dry. Blanch* the bacon if it is salty.

Heat the butter in a frying pan or sauté pan and add the bacon and chicken pieces. Cook over a low