Skin chicken, cut into pieces
Heat oil, add shallots and garlic.
Stir until shallots begin to color.
Raise heat to medium, Add the chicken pieces.
Cook about 5 minutes, turning the chicken. Add the cognac.
Continue cooking, stirring, until cognac evaporates.
Add wine, rosemary, thyme, salt and pepper, and bring to a simmer.
Reduce heat and simmer 20-30 minutes, stirring and turning the chicken.
Remove chicken to plate. Boil down the liquid to about 1 – 1 ½ cup.
Garnish with the parsley.