Chicken en Cocotte

• 1 tender chicken
• salt and freshly ground black pepper
• 2 tablespoons butter

Cut chicken into serving pieces and season to taste with salt and freshly ground black pepper. Heat butter and oil in an iron cocotte or a heavy casserole and sauté bacon pieces until golden. Remove bacon; add coarsely chopped shallots and carrots; cook, stirring constantly, until vegetables soften; add chicken pieces and brown them on all sides. Return bacon bits to the pan; pour cognac