Cut the cock into 4 serving pieces. Place butter in a 10” skillet. When melted add cock pieces and brown quickly on skin side. Flambe with Cognac*. Remove pieces from pan and set them aside.
To the pan add shallots and sauté for one minute, then add wine, cream, mushrooms, salt and pepper. Mix ingredients well. When sauce is smooth, return cock pieces, cover and cook over low heat for approximately 30 minutes or until tender. Remove cover and cook 10 minutes more to reduce sauce.
Arrange pieces on a deep platter. Pour over the sauce and sprinkle fresh parsley on top.
*Place Cognac in a ladle, tip it towards the flame and it will catch fire. Transfer this fire to the pan. Flames die down in 1 minute. This will tenderise the cock.
Ideal wine to accompany your Cock with Alsace Riesling: