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 minutes.