Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots
and garlic to the pan for 1 minute. Pour in the Cognac to deglaze
. Put the chicken back in the pan. Pour in the wine
and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.
a little butter
in a frying pan
and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce
consistency. Stir in the creme fraiche and mushrooms
. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.