This dish is not the traditional basque chicken dish. The recipe 
originally calls for rabbit, but it works quite well with chicken.

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 (also works with red)
-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'.