Preheat oven to 325F.

Season chicken with salt and black pepper.

Brown on all sides in a mixture of butter and olive oil; set aside.

Add mushrooms, shallots, garlic and thyme to pan and brown shallots.

Remove pan from heat source; add cognac to pan and ignite with a long match, standing back and allowing several feet for flames to rise to avoid fire risk.

When the flames subside, stir in the flour to coat the vegetables.

Add the riesling and chicken broth to the pan and bring to a boil, stirring.

Remove from heat and whisk in the heavy cream.

Nestle the browned chicken pieces on top and place in the oven.

Bake, covered, for 45-60 minutes or until chicken is cooked through.

Serve chicken and sauce with or over noodles, spaetzle, polenta, or potatoes.