• 1 chicken, about 3 lbs (1.5 kg), cut into pieces or
• 6 skinless chicken legs

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large enameled cast iron pot or other oven-safe pan, brown the chicken on all sides in the oil and butter. Season with salt and pepper. Keep the chicken on a plate. Keep only 45 ml (3 tablespoons) of the drippings in the pan. Add the mushrooms and shallots. Fry until golden brown. Season with salt and pepper.

Add the garlic and deglaze with the cognac. Flambé, if desired. Return the chicken to the pan. Add the broth and wine. Bring to a boil. Cover and bake for about 1 hour and 15 minutes or until the meat pulls easily from the bone.

In a bowl, combine the cream, egg yolk, and flour. Set aside.

Remove the chicken from pan and keep warm. Bring the cooking juices to a boil and reduce by half. Reduce the heat, add the cream and egg mixture and cook for 2 minutes, stirring until the sauce thickens. Add the parsley and season to taste.

Drizzle the sauce over the chicken and serve with spaetzle.

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