Chicken Braised in Wine

• 1 tender chicken (about 4 pounds)
• 2 tablespoons butter

Heat butter and oil in an iron cocotte or a heavy heat-proof casserole just large enough to hold chicken. Dice bacon pieces and sauté in fat until golden. Remove bacon; add chopped shallots and carrots and cook, stirring constantly, until vegetables ‘soften’; then add chicken and brown on all sides.

Return bacon bits to the pan; pour over cognac and flame. Then add bouquet gar