Chicken with Fresh Herbs and Cream

To serve 4
3 lb. chicken, cut into serving pieces
4 tbsp. butter
5 shallots, chopped
1/3 CUP Madeira
1/2 CUP brandy
2 tbsp. pursed tomato
1/2 CUP heavy cream
salt and pepper
ground ginger
finely chopped fresh tarragon, basil and savory

Melt the butter in a casserole over moderate heat. Add the chicken pieces and brown them quickly on all sides. Add the shallots and make a sauce by stirring in the Madeira, brandy, pursed tomato and heavy cream. Season with salt, white pepper, ginger and a large pinch of each of the fresh herbs.
Put the lid on the casserole, bring everything to a boil and complete the cooking by placing the casserole in a preheated moderate oven at 350 degrees for 20 minutes or until the chicken is tender. Serve from the casserole.