Chicken a la king

1. BLANCH CHICKEN COVER CHICKEN WITH CHICKEN STOCK BRING TO BOIL, ADD BOUQUET GARNI, SALT, SKIM OFF SCUM POACH CHICKEN UNTIL TENDER REMOVE CHICKEN AND REDUCE STOCK TO 5dl ADD ROUX AND STIR SIMMER FOR 15 MINUTES AND STRAIN THROUGH FINE CHINOIS DEBONE CHICKEN AND CUT INTO 2cm CUBES CUT PEPPERS INTO 2cm CUBES AND SAUTE ADD CHICKEN MEAT DEGLACE WITH COGNAC ADD SAUCE AND PRECOOKED PEAS, BRING TO BOIL ADD CREAM AND ADJUST SEASONING WITH SALT, PEPPER ADD TABASCO SERVE IN A GRATIN DISH.