Poulet au Champagne

Season 1500g of chicken with 10g of salt and 2g of pepper, then brown in 25g of butter until golden.

Sweat 150g of minced shallots in the same pan until translucent, then add 250g of button mushrooms and cook until soft.

Deglaze the pan with 50g of cognac, scraping up the browned bits from the bottom.