1. Wash the chicken and pat dry.
  2. Rub the chicken with salt and pepper.
  3. Heat the butter and quickly brown the chicken pieces on all sides.
  4. Heat the cognac in a tablespoon and use it to flambé the chicken pieces.
  5. Pour the Beaujolais over the chicken and simmer for 1 hour with the cleaned shallots.
  6. Wash the mushrooms and stew them for the last 10 minutes.
  7. Bind the moisture with the mixed flour.
  8. Wash the parsley, cut the stems off and chop the leaf finely.
  9. Stir the parsley through the dish.