BASQUE CHICKEN (variation of traditional recipe)
For four people

3 lbs boneless, skinless chicken
3 medium onions, chopped
3 carrots, sliced
1 cup chicken stock
3 ripe tomatoes, chopped
2 glasses white wine
1 glass cognac
oil
salt

Brown the chicken on both sides. In a saucepan, fry the onions until golden. Add the stock, carrots and tomatoes. Cook until the carrots are soft. Add salt, wine and cognac. Puree. Add the chicken and cook until ready, for about 40 minutes.