Hunter's Chicken -- from our French Cooking Class ages ago

We first made this recipe in a French cooking class last fall. It was flavorful and different that your typical chicken dish. Since I'm not able to link to the recipe online anywhere, I'll post the details next before the photos, then add my commentary. 

Ingredient List:

4 lbs of chicken white and dark meat  
5 shallots 
2 pints of sliced button mushroom  
2 tablespoon of butter 
¼ cup oil  
1 cup of white wine  
¼ cup of Cognac (we used bourbon instead)  
1 lbs of cubed tomato 
1/2 quart of chicken stock   
1 tablespoon of flour  
½ cup of heavy cream 
1 bunch of parsley for garnish 
Salt & Pepper


Preparation:
1. Mince shallots. Place shallots in a pot over medium heat with 2 tablespoon of butter. Stir shallots once to 
cover them in butter, and then let them cook until all have softened and are slightly starting to brown. Deglaze them once with white wine, if necessary. Then move the shallots to the outskirts of the pot and add the oil. 

2.  When the oil is hot, add the chicken and cook until colored on each side. Remove the chicken and toss the mushrooms in. Mix them in, along with the shallots, until they start coloring. Add the flour in and mix to create a roux.  
  
3.  Deglaze with the white wine and the chicken stock, then add the tomatoes. When it’s sizzling, flambé with 
Cognac and then add the cream. Stir for a few minutes.  

4. Put the chicken back into the pot, and let it slowly cook covered for 20 to 25 min. When the sauce has
thickened again, bring to a slight boil and turn off the heat. 

5. Right before serving, add some freshly chopped parsley to the dish. Serve it with the sauce covering the chicken.

The recipe was a little difficult to follow (I edited it slightly so that it made more sense to the reader), but I think we were able to capture the same flavors as we did in the cooking class when we made it at home. We did not flambé the sauce, but rather just added the alcohol (we used bourbon) in to the mixture and cooked off the alcohol. I don't think we changed anything by not doing the flambé (other than missing out on something cool to try/starting a potential fire), but we cooked the sauce longer than suggested just to be sure the liquor was burned off.

We served the chicken with some roasted carrots and parsnips, which went really well with the rustic-style chicken.