Chicken Thighs with Pineau De Charentes from The Cooking of South West France by Paula Wolfert

Ingredients

• Salt and freshly ground pepper
• 2 tablespoons Armagnac or Cognac mixed with 1 cup semisweet white wine
• 1 tablespoon finely chopped shallots
• 1 cup Pineau de Charentes, or substitute
• 2 teaspoons finely chopped fresh flat-leaf parsley
• 1 tablespoon minced fresh chives
• ½ cup heavy cream
• ½ pound fresh cremini or white mushrooms, quartered
• ½ ounce dried French cèpes or Italian porcini
• 2 pounds chicken thighs, 6 to 8 pieces, preferably from free-range chickens
• 5 tablespoons unsalted butter