In a large saucepan on high heat, add 2 tbsp olive oil, once hot add the chopped chicken carcass, and cook all over until nice and brown.  Add the roughly diced brown onion with skin and cook until a little caramelised, cover with 6 cups water and add bay leaves. Simmer gently for 45 minutes on low heat.  Strain and set aside.

Season the chicken pieces with salt and pepper.

In a heavy frying pan or cast-iron pan over medium heat, add 2 tablespoons of olive oil. Add the chicken pieces and brown on each side, around 5 minutes. Set aside.

Return the same pan on medium heat, add garlic mixing it in with the oil.  You can flambe if safe, but I strongly suggest turning the heat off first.  Then add the cognac, mix it off heat so it reduces using the residual pan heat.  Add two cups of the chicken stock, turn heat back on and leave to reduce until syrupy in consistency. Add the chopped tomatoes, season with salt and pepper and mix well.

In a frying pan on high heat, add 2 tbsp olive oil and sauté the diced mushrooms. Season then, add to the sauce.

Place chicken pieces on top of the sauce, skin side up and turn heat down to low.  Once sauce is simmering, place in oven and bake for 25-30 min at 350°F – 180°C

For the Croutons, in a clean pan, add 2 tbsp olive oil and fry the bread pieces (Crust off) on each side until golden brown.

Once chicken is cooked, remove from oven, and set aside.  Place a frying pan on high heat, add some olive oil, once oil is very hot, add the shrimps (Prawns) and sauté until they change colour.

In a non-stick pan, add a little olive oil and fry the eggs.  Season with salt and pepper.

To plate up, serve one or two or more pieces of chicken per person.  Add the sautéed mushrooms, coat with sauce and place croutons.  Top with a fried egg. Et voila, you can now invite Napoleon to indulge in this feast.