INGREDIENTS
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1 (4-pound) chicken, quartered
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Salt and pepper
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Clarified butter
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5 ounces cremini mushrooms, emincer (thinly sliced)
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1 large shallot, ciseler (fine dice)
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2 ounces Cognac
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2 ounces dry white wine
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1 1/2 cups enriched chicken stock
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1/4 cup tomato concasse (peeled, seeded, and diced tomato)
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1-ounce cold butter
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1 teaspoon finely chopped fresh tarragon leaves
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1 teaspoon finely chopped fresh chervil leaves or flat-leaf parsley