INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees.  Quarter the chickens. Be careful to
leave the breasts covered with  skin. Be sure the oyster is left
attached to the leg. Remove the  thighbone and carefully cut off the
drumsticks. Reserve until needed.  In a large heavy bottomed stock pot,
brown the bones and trimmings  from the chickens with the chopped
carrots and onions. Pour off the  excess fat and moisten with the
chicken or veal stock. Add the tomato  paste and the bouquet garni.
This produces an enriched stock for the  sauce. Cook at a low simmer
for 40 to 45 minutes, then strain and  skim off any excess fat.  Next
gather all ingredients for the sauce, and measure out the wine  and
cognac.  To assemble the dish, season the chicken with salt and pepper.
In a  large saute pan heat clarified butter and brown the chicken skin
side  down.  When the chicken is browned, remove it from the pan and
into a 375  degree oven.  Remove excess fat from the pan, return the
pan to the heat and saute  the mushroom slices. After 2 minutes add the
chopped shallots and  saute for a couple of minutes longer.  Remove the
pan from the heat and add the Cognac. Return the pan to  the heat and
ignite the Cognac. When the flames have died down add  the white wine.
Reduce by half.  Strain the reinforced stock and skim off any fat that
has floated to  the top. Add the stock to the mushroom mixture and
continue reducing.  Add the tomato concasse.  When the sauce begins to
thicken and coats the back of a spoon, swirl  in the butter. Once the
butter is incorporated and the chopped  chervil and tarragon to taste.
To assemble the dish, remove the chicken pieces from the oven. Remove
the breastbone from the chicken breast. The advantage to removing the
breastbone after cooking is that it helps the breast keep its shape
and remain moist during cooking. Since breast tend to cook more
quickly than thighs, removing the thighbone and leaving the  breastbone
intact during cooking ensures that the two are done at the  same time.
Place 1 piece of white meat and 1 piece of dark on a clean plate and
cover with the sauce. Garnish with chopped chervil and tarragon and
serve immediately.  Converted by MC_Buster.  Per serving: 7367 Calories
(kcal); 537g Total Fat; (68% calories from  fat); 525g Protein; 37g
Carbohydrate; 2902mg Cholesterol; 2394mg  Sodium Food Exchanges: 0
Grain(Starch); 72 1/2 Lean Meat; 7  Vegetable; 0 Fruit;  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0033  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3179
Calories From Fat: 1956
Total Fat: 222.7g
Cholesterol: 1089.9mg
Sodium: 1553.7mg
Potassium: 3269.1mg
Carbohydrates: 238.7g
Fiber: 7.7g
Sugar: 9.7g
Protein: 39.7g