Divide chicken into portions, rub with paprika, salt, pepper and sage and fry in heated oil. Add peeled and chopped shallots, extinguish with wine and soup and simmer on low heat for about 15 minutes. Remove chicken pieces and keep warm.
Boil broth to about 1/2 liter. Rinse, clean and quarter mushrooms. Add to the broth together with crème fraîche and bring to a boil. Season with salt and freshly ground pepper and refine with cognac.
Serve with buttered potatoes and chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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