1 chicken (about 2 kg/4 lb), cut into 8 pieces

3/4 lb (375 g) trimmed wild mushrooms (chanterelles, morels, shiitakes, etc.) or other mushrooms

1 onion, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) cognac

3/4 cup (180 ml) chicken broth

1/2 cup (125 ml) veal stock, veal demi-glace or chicken broth

1/2 cup (125 ml) 35% cream

3/4 lb (375 g) egg noodles or parpadelle

Salt and pepper

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

Place the chicken on a clean surface and pull and cut off its skin.

In a large skillet over medium heat, brown the chicken skin until about 45 ml (3 tablespoons) of fat is rendered. Discard the skin. Brown the chicken on all sides in the fat over medium-high heat. Season with salt and pepper. Transfer to a baking dish about 23 x 33 cm (9 x 13 inches) in size.

In the same skillet, brown the mushrooms, onion and garlic, adding oil if necessary. Deglaze with the vinegar and cognac. Add the broth, veal stock and cream. Bring to a boil and pour around the chicken. Bake until the meat pulls easily from the bone, about 1 hour, basting and stirring often.

In a large pot of boiling salted water, cook the noodles until al dente.

Dress the pasta with the cooking juices and arrange the chicken pieces on top. Serve immediately.

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